This peculiar combination shouldn’t work, but thanks to Blacksticks Blue’s creamy texture and delicious blue bite – it does.
The harmony of a sweet and spicy ginger base with rich and tangy softly set cheese filling makes for a decidedly grown up addition to any picnic in the park.
Serves 12
Ingredients
400g ginger nut biscuits, crushed
125g unsalted butter, melted
1 block Blacksticks Blue cheese, crumbled
400g full fat cream cheese
150g creme fraiche
3 eggs, beaten
Method
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Preheat your oven to 160°C (fan).
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Combine the crushed ginger nut biscuits with the melted butter and pour into an 8 or 9″ springform tin (depending on how deep you want the cheesecake to be). Level and flatten using the back of a spoon to form the base.
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Bake the base for 10 minutes while you prepare the topping.
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To make the topping, soften the cream cheese by hand or with an electric hand whisk until smooth.
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Add in the eggs, followed by the creme fraiche and mix until thoroughly combined and no lumps remain.
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Fold in the crumbled Blacksticks Blue cheese, then pour the topping on top of the baked base.
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Place a leak-proof baking dish filled with water on the lower shelf of the oven, then place the cheesecake on the shelf above.
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Bake for 45 minutes, rotating halfway through.
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Leave to cool completely in the tin at room temperature before chilling in the fridge (overnight is preferable but a few hours should be fine).
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When you are ready to serve, remove from the tin, slice and enjoy with a good glass of red and some chutney!