Stilton cheesecake with sticky port figs
Stilton cheesecake with sticky port figsSubscribe to Sainsbury's magazine
An unusual savoury cheesecake that makes a perfect cheeseboard alternative, or serve up as part of a festive buffet instead of the more standard quiche offering. The nutty oatcake crust and sticky fig relish offset the richness of the blue cheese filling
- 100g butter, melted
- 100g plain oatcakes
- 100g digestive biscuits
- 50g walnut pieces
- 1 tsp dried rosemary, or 2 sprigs fresh rosemary, leaves picked
- 3 large eggs
- 450g full-fat soft cheese
- 220g Stilton, finely crumbled - use vegetarian Stilton, if required
For the figs
- 200g dried figs, quartered
- 100ml port
- 1 tsp black peppercorns, crushed
- Brush a little of the melted butter over the base and sides of a deep 20cm spring-form tin. Line with a disc of baking paper.
- Crumble the oatcakes and digestives into a food processor and add the walnuts and rosemary, along with a good pinch of salt and a grind of pepper. Whiz until finely ground, then mix with the remaining melted butter. Tip into the lined tin, pressing well to cover the base and pushing it two thirds of the way up the sides of the tin. Chill in the fridge for at least 30 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. To make the filling, crack the eggs into a mixing bowl and add the soft cheese. Whisk together until combined. Add the crumbled Stilton and season well with black pepper, folding to mix. Pour over the biscuit base and set the tin on a foil-lined baking tray. Slide carefully into the oven and bake for 55 minutes-1 hour until just set but with a slight wobble to the centre. Cover the top loosely with foil if it is starting to colour too much.
- While the cheesecake is cooking, prepare the figs. Place them in a small saucepan with the port and crushed peppercorns. Cover with a lid and set over a medium low heat. Allow to simmer for around 15-20 minutes until the figs are tender and have absorbed most of the port. Transfer to a small bowl and leave to cool.
- Remove the cheesecake from the oven and allow to cool in the tin for 20-30 minutes before running a knife around the edge and releasing the springform. This is best served on the warm side of room temperature rather than hot, and letting it cool also helps the crust to firm up too. Serve topped with a few of the figs spooned on top, and the rest alongside the cheesecake, in a bowl.