GLUTEN-FREE CRANBERRY AND STILTON SAVOURY CHEESECAKE
INGREDIENTS Serves 8
- 50g butter
- 200g gluten-free cheese crackers
- 300g fresh cranberries
- 150ml port
- 150g soft brown muscovado sugar
- 600g full-fat soft cheese
- 3 eggs
- 125g fresh chive
- 125g Stilton
DIRECTIONS
PREPARATION
Melt the butter. Crush the gluten-free cheese crackers. Snip the fresh chive. Crumble the Stilton.
METHOD
- Heat oven to 170°C/150°C fan/gas 3 ½.
- Line the base of a 20cm non-stick deep springform cake tin with baking parchment.
- Combine the melted butter and cracker crumbs, spoon into the tin and spread in an even layer, using the back of a spoon.
- Bake for 5 minutes, then remove and set aside while you make the filling.
- Tip the cranberries, port and sugar into a medium saucepan and heat until the mixture bubbles.
- Cook on a medium heat for 5-6 minutes, until the fruit is just starting to burst and release its juice.
- Set aside.
- Using an electric hand mixer, whisk together the cream cheese and eggs with some salt and pepper for 1-2 minutes, until smooth.
- Fold in the chives and two-thirds of the Stilton.
- Spread two-thirds of the cranberries onto the cracker base in an even layer, then pour on the cheese filling.
- Finish with the remaining Stilton.
- Bake for 40 minutes, until just set with a slight wobble in the centre.
- Allow to cool on a wire rack, then transfer to the fridge to cool completely for at least 3 hours or overnight.
- The cheesecake can be made up to 3 days in advance and kept chilled.
- When ready to serve, release from the tin, slide off the base and put the cheesecake onto a serving plate.
- Top with the remaining cranberries.