This Stilton cheesecake will keep for up to three days in the fridge so you can happily make it a day or so ahead of when you’ll actually need it. It goes really well with a salad and a punchy chutney, or extra membrillo. You can find the Spanish quince paste in most supermarkets – it’s got a lovely sweet taste with a bit of a grainy texture occasionally, but it goes really well with the cheese.
HOW TO MAKE STILTON SAVOURY CHEESECAKE WITH QUINCE
- 200g oatcakes
- 125g butter
- 200g membrillo (Spanish quince paste)
- 280g full-fat Philadelphia
- 500g ricotta
- 4 large egg yolks
- 150g Stilton, crumbled
- 50g pecan nuts
- A little olive oil
- You will need:
- A 20cm deep loose-based tin, the sides lined with baking parchment
Crush the oatcakes with a rolling pin or in a food processor. Melt the butter, stir it into the oatcakes then press into the base of the tin. Add slices or teaspoons of membrillo over the base. Keep in the fridge while you make the filling.
Heat the oven to 150C fan, gas 3. Whisk together the cream cheese, ricotta and egg yolks, stir through the Stilton then spoon onto the oatcake base. Bake for around1 hour or until just set. It will still be slightly wobbly but it sets as it cools.
Run a knife around the edge (to prevent cracking) then let it cool before leaving in the fridge overnight. Serve at room temperature with the pecans toasted in a little olive oil.