Mini Stilton cheesecakes recipe

Mini Stilton cheesecakes recipe from Deecee

nut free kids can help can make in advance vegetarian
Category Vegetarian recipes
Prep time20 mins
Cook time40 mins

gransnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
Success with kidsn/a
Success with adultsn/a
Overall Markn/a


115g (4oz) wholemeal crackers
85g (3oz) butter (melted)
3 eggs (separated)
6 tbsp sour cream
1 heaped tbsp plain flour (sieved)
170g (6oz) cream cheese
170g (6oz) blue Stilton cheese
Salt, pepper


1. Lightly grease 6 individual loose-bottomed tartlet tins.
2. Crush biscuits in a food processor or with a rolling pin.
3. Mix biscuit crumbs with melted butter and press into bottom of tins.
4. Whisk egg yolks until pale and thick, stir in sour cream, flour, cheese and season to taste with salt and pepper.
5. Whisk egg whites until stiff, fold lightly into cheese mixture.
6. Divide between tins, smooth the tops level.
7. Bake at 175C/Gas 4 for 40 minutes or until risen and set (cover with foil if the tops start to brown too quickly).
8. Cool on a wire rack and serve with salad and warm crusty bread as a light meal or starter.

gransnetter Reviews

From: Deecee on Thu 12-Apr-12 16:31:00 Overall rating: 0.0
These can be made in advance and kept in the fridge, take out an hour before serving.