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STILTON BABY BLUE CHEESECAKES

 

May 12, 2015

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Stilton, pear and walnut is a classic combo, and I adored this variation. I love playing with recipes that sit on the fence of not-quite-dessert, not-quite-savory. They intrigue me because each time you experience the unexpected. These little cheesecakes follow in the same foot steps--a possible transitional course between the main and the dessert, something that helps you digest and prepares the palate for the sweeter dessert to come. They weren't quite a dessert for me, so I folded them into my dinner plans. I brined a pork loin and rubbed it with a curry spice blend. I BBQ'd the pork and served it with a dressed cherry tomatoes, then followed with a simple green salad topped with the Stilton Baby Blue Cheesecakes, just me and my husband in our garden with a very light cold dry red. It was a really lovely and simple dinner. For us, the cheesecakes didn't have a strong blue cheese flavour at all. We found ourselves eating them for breakfast the next morning. So here's my experience.

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Instructions

PREPARING THE PAN

  • It's moments like this when I'm so grateful I've got lots of equipment. I just happened to have to right size muffin tin in my drawer. I found cutting the parchment a bit tedious, but it was definitely for a good cause.

I also had a cutter that was the exact right size for the bottom of the cups.
I also had a cutter that was the exact right size for the bottom of the cups.

Wasn’t so bad…
Wasn’t so bad…

MAKE THE WALNUT BASE

  • Whizzing up walnuts is nothing, but getting the skins off them is. Gees, what a pain. I peel chick peas and pistachios easier than I remove the skins off walnuts. It just pushes me to my limits. I gave up quickly and whizzed them, skins and all, and yup they were bitter in the final cheesecake, but it was okay against the creaminess of the two cheeses.

Preparing walnuts.
Preparing walnuts.

  • I weighed the walnuts (7 grams) into each cup, but ran out after I filled 10.

Walnut crust.
Walnut crust.

  • I had two empty cups to go. I find I'm having this problem quite often: with the Lemon Posset, and the Strawberry Genoise. And the cake layers don't measure half properly. Is anyone else having this trouble? Is my scale off? What could possibly going on here?

MAKE THE FILLING

It looks like butter, but it’s cream cheese.
It looks like butter, but it’s cream cheese.

  • Even with the cream cheese at the right temperature, I had a difficult time getting the cream cheese smooth. Everytime I scraped the bowl and beater, new lumps of cream cheese fell into the mix begging me to beat it more. The HIGHLIGHTS FOR SUCCESS warns me not to over beat the batter or the batter will be too thin and it will dip in the center after it's baked. Didn't want that, so in the end, the batter wasn't completely smooth.

FILLING THE CUPS

  • Again, I anticipated that my batter would be short, so I put in 44 grams in each cup. This was a perfect amount. Why didn't I get the proper amount of batter for 50 grams? Such a mystery. And something else I realized...it's important to keep the side of the cups walnut free if I want the filling to be clean. In other words, no walnut crumbs sticking to the sides of the cup.

The cups are filled.
The cups are filled.

BAKE THE CHEESECAKES

  • I was half expecting these to be baked in a bain marie. Thankfully, they were not. They baked perfectly.

Just out of the oven.
Just out of the oven.

COOL THE CHEESECAKES

  • I could tell everything was in good condition because as I cooled the babies, they were pulling away from the sides of the cups, but when it came time to unmold them, they didn't come our nicely.

Saturating a towel with very hot water.
Saturating a towel with very hot water.

Heating up the cups in hopes they will release nicely.
Heating up the cups in hopes they will release nicely.
 

Lots were left in the pan. I had to rewarm them a few times.
Lots were left in the pan. I had to rewarm them a few times.
 

Stilton Baby Blue Cheesecakes, The Finer Cookie.
Stilton Baby Blue Cheesecakes, The Finer Cookie.

TAGS:  THE BAKING BIBLE   CHEESECAKES       LABELS: Alpha Bakers 

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Comments

8 Comments

Milagritos   2017-01-07

What a wonderful tutorial! I'm reading this just before dinner and a wish someone had prepared me a meal just like the one you had. Fortunate people! It is odd that sometimes ingredients don't add up. I'm very particular about scraping everything really well so that nothing is left behind. Despite your concerns, your cheesecakes turned out beautifully!

orin   2017-01-07

I find that allowing the cheese cake along the sour cream come to a room temperature make it much easier to mix when making a cheesecake. never the less, your cakes looks great.

faithy   2017-01-07

I liked your progress photos to show you how used the hot towel and turned the pan upside down. Lovely photos and presentation! You don't like liver? Not even foie gras? Liver depends on how it is cooked. I absolutely hated it when my mom made me eat the liver just scaled lightly with boiling ginger water - supposedly good for the blood ie increase iron. But liver stir fry with lots of ginger and sesame oil is ok. And foie gras also fine for me too. :)

Catherine   2017-01-07

Your 'simple meal' sounds delish! And I like your upside down approach to the cheesecakes too.

Kimberlie 2017-01-07

Thanks Catherine. Simple is always the best way.

Jeniffer   2017-01-07

Oh I like the upside down with crust on top! Your photos are great… love the post :)

Kimberlie 2017-01-07

Thanks Jennifer. Placing them upside down seemed to have the most appeal. Just made sense to me.

Vicki   2017-01-07

I love how you served them with the walnut crust on top! Love the intro picture of the cherry pie. So beautiful.

Marie   2017-01-07

Your first and last pictures are really lovely. I had nearly all the same experiences as you - not quite enough ground nuts to line the pans (but my grandson has suddenly taken a liking to walnuts--after they've been toasted and skinned, of course), I couldn't get rid of the lumps of cream cheese, and I had trouble removing them from the pans. But also the same positive reaction to the cheesecakes

Kimberlie 2017-01-07

I think these are more than dessert. We found ourselves eating them for breakfast as well.

Marie   2017-01-07

Your first and last pictures are really lovely. I had nearly all the same experiences as you - not quite enough ground nuts to line the pans (but my grandson has suddenly taken a liking to walnuts--after they've been toasted and skinned, of course), I couldn't get rid of the lumps of cream cheese, and I had trouble removing them from the pans. But also the same positive reaction to the cheesecakes

Kimberlie 2017-01-07

I think these are more than dessert. We found ourselves eating them for breakfast as well.

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STILTON BABY BLUE CHEESECAKES

Ingredients
Instructions

PREPARING THE PAN

  • It's moments like this when I'm so grateful I've got lots of equipment. I just happened to have to right size muffin tin in my drawer. I found cutting the parchment a bit tedious, but it was definitely for a good cause.

I also had a cutter that was the exact right size for the bottom of the cups.
I also had a cutter that was the exact right size for the bottom of the cups.

Wasn’t so bad…
Wasn’t so bad…

MAKE THE WALNUT BASE

  • Whizzing up walnuts is nothing, but getting the skins off them is. Gees, what a pain. I peel chick peas and pistachios easier than I remove the skins off walnuts. It just pushes me to my limits. I gave up quickly and whizzed them, skins and all, and yup they were bitter in the final cheesecake, but it was okay against the creaminess of the two cheeses.

Preparing walnuts.
Preparing walnuts.

  • I weighed the walnuts (7 grams) into each cup, but ran out after I filled 10.

Walnut crust.
Walnut crust.

  • I had two empty cups to go. I find I'm having this problem quite often: with the Lemon Posset, and the Strawberry Genoise. And the cake layers don't measure half properly. Is anyone else having this trouble? Is my scale off? What could possibly going on here?

MAKE THE FILLING

It looks like butter, but it’s cream cheese.
It looks like butter, but it’s cream cheese.

  • Even with the cream cheese at the right temperature, I had a difficult time getting the cream cheese smooth. Everytime I scraped the bowl and beater, new lumps of cream cheese fell into the mix begging me to beat it more. The HIGHLIGHTS FOR SUCCESS warns me not to over beat the batter or the batter will be too thin and it will dip in the center after it's baked. Didn't want that, so in the end, the batter wasn't completely smooth.

FILLING THE CUPS

  • Again, I anticipated that my batter would be short, so I put in 44 grams in each cup. This was a perfect amount. Why didn't I get the proper amount of batter for 50 grams? Such a mystery. And something else I realized...it's important to keep the side of the cups walnut free if I want the filling to be clean. In other words, no walnut crumbs sticking to the sides of the cup.

The cups are filled.
The cups are filled.

BAKE THE CHEESECAKES

  • I was half expecting these to be baked in a bain marie. Thankfully, they were not. They baked perfectly.

Just out of the oven.
Just out of the oven.

COOL THE CHEESECAKES

  • I could tell everything was in good condition because as I cooled the babies, they were pulling away from the sides of the cups, but when it came time to unmold them, they didn't come our nicely.

Saturating a towel with very hot water.
Saturating a towel with very hot water.

Heating up the cups in hopes they will release nicely.
Heating up the cups in hopes they will release nicely.
 

Lots were left in the pan. I had to rewarm them a few times.
Lots were left in the pan. I had to rewarm them a few times.
 

Stilton Baby Blue Cheesecakes, The Finer Cookie.
Stilton Baby Blue Cheesecakes, The Finer Cookie.

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