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Ingredientes
- 1 1/2 c. fresh breadcrumbs
- 2/3 c. finely minced walnuts
- 2 Tbsp. butter, melted
- 2 tsp walnut oil
- Stilton Cheesecake
- 2 x 200 g pkgs. cream cheese, softened
- 1 Tbsp. Dijon mustard
- 3 x egg
- 1 clv garlic, chopped
- 2 Tbsp. minced fresh basil
- 2 Tbsp. minced fresh thyme
- 2 tsp minced fresh sage
- 1/2 tsp pepper
- 1 c. lowfat sour cream
- 1 1/2 c. cubed stilton cheese
- 1 c. toasted walnuts, coarsely, minced
Direcciones
- Preheat oven to 325 F (160 C).
- In bowl, combine breadcrumbs and walnuts; stir in butter and walnut oil, till well moistened. Press onto bottom of greased 8 1/2-inch (2.25 L) spring form pan. Centre pan on large square of foil; press foil to side of pan. Bake in centre of oven till golden brown, about 20 min. Let cold.
- Stilton Cheesecake:In large bowl, beat cream cheese with mustard till fluffy. Beat in Large eggs, 1 at a time, beating well after each addition. Stir in garlic, basil, thyme, sage and pepper. Blend in lowfat sour cream. Blend in Stilton cheese. Pour over base.
- Set pan in larger pan; pour in sufficient warm water to come 1-inch (2.5 cm) up sides. Bake in centre of oven for about 1 hour or possibly till set around edge and centre is still jiggly. Turn off oven; let stand in oven for 1 hour.
- Transfer spring form pan to rack and remove foil; let cold completely. Cover with plastic wrap and chill for at least 4 hrs or possibly till chilled. (Make-ahead: Chill for up to 2 days or possibly freeze in airtight container for up to 2 weeks.)
- Bring to room temperature before serving. Garnish outside edge with coarsely minced toasted walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 294 | |
| Calories from Fat 214 | 73% |
| Total Fat 24.52g | 31% |
| Saturated Fat 10.89g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 265mg | 11% |
| Potassium 154mg | 4% |
| Total Carbs 13.05g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.87g | 2% |
| Protein 6.81g | 11% |
