The Kitchen
Stilton Cheesecake with Sweet Rhubarb
Paired with NH Petite Sirah
Pre-heat oven to 350°
3 organic eggs
1 lb of softened cream cheese
1/4 cup local honey
4 oz of Stilton Cheese, crumbled
Store-bought or homemade pastry crust
Mix first three ingredients together until smooth. Fold in stilton crumbles, making sure that the cheese is coarse and not smooth. Pour into pastry crust. Bake until set in the middle of the pie, about 20 - 30 minutes.
Sweet Rhubarb Sauce
1 1/2 cups water
3/4 cup organic sugar
1/2 rhubarb, sliced cross-wise
a splash of vanilla
Bring sugar and water to boil, stirring until sugar dissolves. Add rhubarb. Let simmer for 5 minutes. Cover and chilled. Spoon over slices of cheesecake
