| crust |
Pour filling onto cooled crust. Bake in moderate oven 1 hour or until puffed and pale golden around the edge. Run a knife around the edge of the pan to loosen, and leave the pan on a rack 2 hours or until completely cooled. Chill, covered, 4 hours or until cold. Remove side of pan and transfer to a plate. |
| 155g all-purpose flour |
|
mix |
Butter a 24cm springform pan. Press meal onto the bottom. Bake in moderate oven 30 minutes or until pale golden. Leave pan to cool on a rack. |
| 55g sugar |
| 100g unsalted butter |
cut into 1cm cubes, soften |
blend in until it forms a coarse meal |
| filling |
| 225g stilton |
crumbled |
|
Beat on low speed |
| 680g cream cheese |
softened |
| 225 sugar |
|
| 42g all-purpose flour |
|
Beat in, one egg at a time, beating well after each addition |
| 3 large eggs |
| 225g sour cream |
|
Beat in |
| 2 teaspoons vanilla |
|