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CHEF MICHAEL NOBLE'S Stilton Cheesecake

Crust:
  • 3/4 cup (175ml) all purpose flour
  • 1/4 cup (50ml) granulated sugar
  • 1/2 cup (125ml) unsalted butter
  • at room temperature.
Filling:
  • 2 (250g) packages cream cheese, at room temperature
  • 1/2 cup (125ml) granulated sugar
  • 1/4 cup (50ml) crumbled stilton cheese (about 2 oz / 50g)
  • 1/3 cup (75ml) sour cream
  • 2 Tbsp. (30ml) cornstarch
  • 3 large eggs, lightly beaten
Rhubarb Compote:
  • 2/3 cup (150ml) RUSH raspberry vinegar
  • 2/3 cup (150ml) granulated sugar
  • 6 cups (1.5L) sliced (1/2 inch/ 1 cm thick) fresh rhubarb (2 lb. of rhubarb stalks yield the 6 cups of rhubarb for the compote)

Crust:
In medium bowl combine flour and sugar. Drop butter by tablespoonfuls on top of the flour mixture: beat until mixture resembles coarse meal (mixture will not form a dough) Cover and refrigerate until just chilled. Transfer flour mixture to 8 1/2 inch (22cm) springform pan and press evenly on to bottom and slightly up the side (about 1/4 inch (5mm) ) Bake at 350 F (180C) for about 25 minutes or until pale golden. Cool in pan on wire rack. Reduce oven temperature to 200 F ( 95C)

Filling:
In large bowl beat together cream cheese and sugar on low speed of electric mixer. In food processor blend Stilton cheese and sour cream. Add cornstarch and process until smooth: add to cream cheese mixture and beat until combined. Beat in eggs - just until incorporated ( do not overbeat). Pour filling over crust. Bake cheesecake at 200F (95C) for about 2 1/2 hours or until centre is just set ( wooden skewer inserted in centre of cheesecake should come out with some crumbs on it, not wet) Let cool completely in pan on wire rack, about 2 hours. Run a knife around edge of pan to loosen. Cover and refrigerate for at least 4 hours or until cold. Remove side of pan and transfer cheesecake to a plate. Serve at room temperature.

While cheesecake is cooling make rhubarb compote:
In medium heavy saucepan, combine RUSH raspberry vinegar and sugar. Bring to a boil over high heat: boil for 5-7 minutes or until caramel in colour. Remove pan from heat. Add rhubarb: cook over high heat for 5 minutes or until rhubarb is just tender, stirring occasionally. Serve at room temperature. Makes about 3 cups (750ml) compote. Serve cheesecake with rhubarb compote.

Makes 10-12 servings

Chef Michael Noble

Canada'a Chef Of The Year 1999-2000

Director of Culinary & Product Development Earls Restaurants 2007

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