Stilton Cheesecake
Indulge in the perfect balance of savory and sweet with this unique Stilton Cheesecake recipe—a sophisticated twist on a classic dessert. Featuring a buttery digestive biscuit base and a creamy filling made with cream cheese, crumbled Stilton, and a touch of honey, this no-bake creation is a showstopper for cheese lovers. The whipped double cream adds a luscious texture, while a hint of gelatin ensures the cheesecake sets beautifully. Garnish with chopped walnuts and fresh thyme leaves for an elegant finishing touch that enhances its rich, earthy flavor profile. Easy to prepare in just 20 minutes and requiring no cooking, this Stilton Cheesecake is the ultimate centerpiece for entertaining or indulging your culinary curiosity.
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Recipe Information
Ingredients
- 150 g digestive biscuits
- 75 g unsalted butter, melted
- 300 g cream cheese, softened
- 150 g Stilton cheese, crumbled
- 150 ml double cream
- 1 tbsp honey
- 1 tbsp gelatin powder
- 2 tbsp warm water
- 30 g chopped walnuts (optional, for garnish)
- 1 tsp fresh thyme leaves (optional, for garnish)
Instructions
Grease and line the base of a 20cm (8-inch) springform pan with parchment paper.
Crush the digestive biscuits into fine crumbs using a food processor or placing them in a ziplock bag and rolling with a rolling pin.
Mix the biscuit crumbs with the melted butter until the mixture resembles wet sand and press it firmly into the base of the prepared pan to form an even layer. Chill in the fridge for 10-15 minutes.
In a large mixing bowl, beat the cream cheese and crumbled Stilton cheese together until smooth and creamy.
In a separate bowl, whip the double cream until it forms soft peaks and fold it gently into the cheese mixture.
Dissolve the gelatin powder in warm water, stirring until completely dissolved. Allow it to cool slightly before mixing it into the cheese mixture along with the honey.
Pour the cheese mixture over the chilled biscuit base, spreading it out evenly. Tap the pan gently on the counter to remove any air bubbles.
Cover the cheesecake with cling film and refrigerate for at least 4-6 hours or overnight to allow it to set.
Once set, carefully remove the cheesecake from the springform pan and transfer to a serving plate.
Optionally, garnish with chopped walnuts and fresh thyme leaves for added texture and flavor before serving.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.3 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
