Admittedly, I have a sweet tooth. I am one of those who adds a dash of sugar to any of my tomato or marinara sauces. Yes, as a confession, I add sugar to my black-eyed peas. Just enough sugar will bring out the best flavor that certain dishes can produce. It is the difference between wow or just OK. The same is true with a Stilton cheese cake. Just enough Stilton is a wow. This is true of my Stilton Cheese Cake. Enjoy!
Kelly’s Stilton Cheese Cake
Mix 3/4 cup of crumbled Stilton blue cheese with 16 oz. of cream cheese, 3/4 cup of sugar, 2 tablespoons of cornstarch, 3 eggs, 2 cups of sour cream and 2 teaspoons of pecan flavor extract. Bake at 350°F for 45 minutes in a springform pan set into a bain maire. The base of the cheese cake is made from a prebaked mixture of 1 cup of pecans, 1 cup of flour and 1 cup butter. Serve the cake chilled with a sauce made from blanched fresh blueberries dropped into heated honey. It is a longstanding French tradition to serve blue cheese with honey…Yum © Kelly McBride Loft