18/05/12 -

We have a winner!!!!

We are delighted to announce that the winner of our Stilton recipe competition in the Melton Times was Sally Wakefield who submitted a mouth-watering Stilton Cheesecake recipe. Simple yet delicious, this unique take on the classic cheesecake will certainly leave you wanting more. Try it yourself today:

Stilton cheesecake



-         75g/ 3oz Butter

-         275g/ 10oz Digestive/ Ginger biscuits (crushed)

-         225g/ 8oz Stilton cheese (blue)

-         100g/ 4oz Caster sugar

-         450g/ 11b Cream cheese

-         3 eggs

-         25g/ 10z Plain flour

-         240ml/ 8fl oz Soured cream

-         2tbsp Lemon juice

-         1 tsp Vanilla extract



  1. Preheat the oven to gas mark 3
  2. Melt the butter in a large saucepan over a medium heat
  3. Remove from the heat and stir in the digestive biscuit crumbs
  4. Mix well then press evenly into the bottom of a 23cm/ 9 inch bottomed cake tin to form a base
  5. Set aside
  6. Crumble the stilton into a large mixing bowl
  7. Add the sugar and cream cheese and beat with an electric whisk until well blended
  8. Add the eggs, one at a time, beating until smooth and creamy
  9. Add the vanilla, flour, soured cream and lemon juice and beat until thoroughly blended
  10. Pour the cheese mixture over the prepared crumb base and bake for 1 hour or until firm
  11. Turn off the heat and allow to cool in oven for 1 hour
  12. Remove from oven and allow to cool completely then cover with cling film and refrigerate until well chilled
  13. To serve, run a long bladed knife around the inside edge to loosen the cake from the sides of the tin, and remove from tin before serving

Sally entered the Melton Times Stilton recipe competition which ran on April 12th ahead of the first ever National Stilton Week (15-21st April) and has been awarded a whole Stilton for her entry to the competition.



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