Sprintime means Rhubarb, and this cheesecake is a fantastic way to enjoy the sour, sweet and sharp all together.
Make shortbread crust: Preheat oven to 350F. Have 10" spring-form pan ready.
Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 25 minutes, then cool in pan on a rack.
Reduce temperature to 300F.
Make filling: Stir cream cheese until soft and no lumps, and sugar in a large bowl with an electric mixer on low speed. Add eggs one at a time, scraping bowl between each addition. Stir in flour and crumbles Stilton Cheese. Stir in sour cream and vanilla, then pour filling over cooled crust in pan.
Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1 to 1.1/4 hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate.
Make compote while cake is cooling:
Simmer Port and 1/2 cup sugar, stirring until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes. Add rhubarb and rosemary, then gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours.
Yield: Serves 8 to 10
Active Time: 1 1/4 hr
Total Time: 9 hours
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (5258g) | ||
Recipe Makes: 0 | ||
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Calories: 15690 | ||
Calories from Fat: 8940 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 993.3g | 1324 % | |
Saturated Fat 574.5g | 2872 % | |
Monounsaturated Fat 268.8g | ||
Polyunsanturated Fat 49.3g | ||
Cholesterol 6756.6mg | 2079 % | |
Sodium 7700.6mg | 266 % | |
Potassium 6361.2mg | 167 % | |
Total Carbohydrate 1455.2g | 428 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 1436.2g | ||
Protein 275.4g | 393 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15690
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