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Gluten-free Cranberry and Stilton Savoury Cheesecake

  • Timer Prep 15 min
    Cook 60 min
  • Chart 545.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Melt the butter. Crush the gluten-free cheese crackers. Snip the fresh chive. Crumble the Stilton.

Method

  1. 1 Heat oven to 170°C/150°C fan/gas 3 ½.
  2. 2 Line the base of a 20cm non-stick deep springform cake tin with baking parchment.
  3. 3 Combine the melted butter and cracker crumbs, spoon into the tin and spread in an even layer, using the back of a spoon.
  4. 4 Bake for 5 minutes, then remove and set aside while you make the filling.
  5. 5 Tip the cranberries, port and sugar into a medium saucepan and heat until the mixture bubbles.
  6. 6 Cook on a medium heat for 5-6 minutes, until the fruit is just starting to burst and release its juice.
  7. 7 Set aside.
  8. 8 Using an electric hand mixer, whisk together the cream cheese and eggs with some salt and pepper for 1-2 minutes, until smooth.
  9. 9 Fold in the chives and two-thirds of the Stilton.
  10. 10 Spread two-thirds of the cranberries onto the cracker base in an even layer, then pour on the cheese filling.
  11. 11 Finish with the remaining Stilton.
  12. 12 Bake for 40 minutes, until just set with a slight wobble in the centre.
  13. 13 Allow to cool on a wire rack, then transfer to the fridge to cool completely for at least 3 hours or overnight.
  14. 14 The cheesecake can be made up to 3 days in advance and kept chilled.
  15. 15 When ready to serve, release from the tin, slide off the base and put the cheesecake onto a serving plate.
  16. 16 Top with the remaining cranberries.