- Recipes
Stilton Cheesecake with Glazed Vegetables
Stilton Cheesecake with Glazed Vegetables
By Morrisons
Published on 25 June 2021
This mouth-watering Stilton cheesecake proves that turkey needn't be the star attraction.Time and servings
1 hr 45 minsTotal time
8Servings
25 minsPrep time
1 hr 20 minsCooking time
Ingredients
- 175 g of chantenay carrots, trimmed and halved lengthways
- 1 orange, juice and finely grated zest only
- 75 g of white breadcrumbs
- 150 g of oatcakes
- 1 large of parsnip, peeled and cut into batons
- 300 ml of semi-skimmed milk
- 3 eggs, separated
- 150 g of blue stilton, crumbled
- 2 tsp of dijon mustard
- 150 g of butter
- 2 tbsp of cranberry sauce
- 300 ml of vegetable stock, hot, made from a cube
- 1 small handful of flat-leaf parsley, roughly chopped
- 4 small of shallots, peeled and halved
Method
Step 1
Preheat the oven to 170°C/150°C fan/Gas 3. Grease and line a 20cm spring form cake tin with greaseproof paper. Melt 75g of the butter and mix with the oatcakes, then spoon into the tin and flatten. Chill for 10 minutes.Step 2
Meanwhile, heat the milk and mustard for 1-2 minutes. Add the Stilton and breadcrumbs, season and stir until most of the cheese has melted. Allow to cool for 15 minutes then beat in the egg yolks.Step 3
Whisk the egg whites until stiff then fold into the sauce. Spoon over the oatcake base and bake for 50 minutes until just set, covering with foil after 20 minutes.Step 4
Meanwhile, melt the remaining butter in a pan and fry the parsnip, carrots and shallots for 5-6 minutes. Pour over the orange zest and juice and the stock and bring to the boil. Simmer for 15 minutes, until the vegetables are tender and most of the juice has been absorbed. Stir in the cranberry sauce and cook for a further 3 minutes.Step 5
To serve, spoon the cooked vegetables over the cheesecake and scatter with parsley.