- 10 digestive biscuits
- 70g butter, melted
- 1 x tub of mascarpone
- 1 x tub of cream cheese
- 3 x eggs
- 1 x 1912 Stilton cheese, crumbled
- Salt and pepper
- 3 pears, peeled
- 1/2 bottle of red wine
- 225g caster sugar
- Water to top up
Indulge in a delightful 1912 Stilton Cheesecake paired with exquisite poached red wine pears and a luscious accompanying sauce. A harmonious blend of rich Stilton cheese atop a decadent cheesecake base, complemented by the sweetness of wine-infused pears and a tantalising sauce for a truly luxurious dessert experience.
- Add the biscuits to a blender and blitz until fine, then add to a mixing bowl and pour the melted butter over the blitzed biscuits and stir until thoroughly coated.
- Press the biscuit mix into a lined spring base tin and around the base. Add to a 170c fan preheated oven for 8 – 10 mins to set the base, then remove and cool.
- Meanwhile, pop the peeled pears into a saucepan that’s fairly narrow but deep enough to cover the pears when the liquid is added. Place the pears, wine and sugar into the pan, if the pears aren’t covered top up with some water. Cook on a medium to low heat for 20 mins or until the pears are soft enough to put a knife through them. Once cooked remove the pears, and carry on slowly reducing the red wine mix until you have a lovely sauce consistency for drizzling over the cheesecake later.
- In a large mixing bowl add the mascarpone, cream cheese and eggs. With an electric mixer give it all a good mix until you have a smooth consistency, then add the crumbled 1912 Stilton cheese, carefully folding into the mix.
- Pour the whole mix into the tin with the cooled biscuit base. Smooth the top and pop into the fan oven 180c for 30/40 mins until the cake feels springy to the touch. Remove and leave to cool for 20 mins to set further.
To serve, slice the cheesecake, serve with some sliced pears and a drizzle of the red wine sauce & enjoy!