Stilton Cheesecake

READY IN: 1hr 15mins
Recipe by CookRachacha

A grand finale to any meal, the delicate aroma and taste that are uniquely Stilton come through beautifully. Note: Cooking time does not include cooling time.

Top Review by Marysdottir

I'm so surprised no one else has reviewed this recipe! The cheesecake is amazing. I make this with a shortbread crust. Everyone I have fed it to has said its the best cheesecake ever. The stilton does not overpower the cake, it merely enhances the slightly sour deliciousness of the cream cheese. I serve it with a rhubarb, port and pink peppercorn sauce as recommended by Chef Michael Noble of Vancouver's Diva at the Met restaurant. Simply the best cheesecake I have ever eaten. Thanks, CookRachacha, for posting this so I don't have to!

Ingredients Nutrition


  1. Set oven at 325 degrees F.
  2. Combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan.
  3. Crumble Stilton into a bowl.
  4. Add cream cheese and sugar, then beat with an electric mixer until well blended.
  5. Beat in eggs, one at a time until smooth and creamy.
  6. Add vanilla.
  7. Stir in flour, sour cream and dry vermouth or lemon juice until well blended.
  8. Pour cheese mixture over crust.
  9. Bake in oven for 1 hour, or until firm.
  10. Turn off heat and let cake cool in oven for 1 hour.
  11. Cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight.
  12. Loosen cake from spring-form side with a narrow knife and remove side when ready to serve.
  13. (This cheese cake freezes well).

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