These savory blue cheese “cakes” are like an elegant cross between a cheesecake and a soufflé. Baked in ramekins, they puff up lightly in the oven, then settle into a creamy, rich texture as they cool. The bold flavor of English Stilton is mellowed by cream cheese and eggs, creating a dish that’s indulgent yet refined. Serve the cakes warm or at room temperature on a bed of lightly dressed baby greens, topped with a generous dollop of sweet-tangy onion-pear relish, for a memorable luncheon entrée or an appetizer that will impress.
INGREDIENTS:
Stilton Cheese Cakes
1 3/4 lb cream cheese (or 3 1/2 packages, 8 oz each), cut into chunks, at room temperature
1/2 lb good quality English Stilton cheese, cut into small pieces, at room temperature
5 large eggs
1/3 cup heavy cream
White pepper, to taste
Melted butter, for brushing ramekins
Onion-Pear Relish
3 cups yellow onions, thinly sliced
2 tablespoons extra virgin olive oil or butter
1 1/2 cups pears, peeled, cored, and sliced
1/8 cup white wine vinegar
3/4 cup brown sugar
Pinch cayenne pepper
Pinch salt
METHOD:
Make the Cheese Cakes
Preheat oven to 325°F. Generously brush 10 (6-ounce) ramekins with melted butter. Place ramekins in a large baking pan.
In a food processor, blend cream cheese until smooth. Add Stilton and process until well combined. Scrape down the sides of the bowl. Add eggs and cream; process until mixture is completely smooth, scraping down sides as needed. Season with white pepper to taste.
Fill ramekins about 3/4 full. Pour hot water into the baking pan to come halfway up the sides of the ramekins. Bake for 45 minutes, or until the cakes are set and lightly golden. Cool slightly. Run a sharp knife around edges and invert onto serving plates.
Make the Onion-Pear Relish
In a heavy sauté pan over medium-high heat, heat olive oil or butter. Add onions and cook, stirring often, until caramelized and deep golden brown. Add pears, vinegar, brown sugar, cayenne, and salt. Cook gently until pears are tender but still hold their shape.
Remove mixture with a slotted spoon and set aside. Return cooking liquid to pan and simmer until reduced to a thick syrup. Stir in onion-pear mixture and cool. Serve at room temperature.
To Serve
Unmold cheese cakes onto lightly dressed baby greens. Spoon onion-pear relish over the top or serve alongside.
WINE PAIRING:
Stilton pairs beautifully with wines that balance its bold, salty richness. Try a glass of Sauternes or another late-harvest dessert wine—their honeyed sweetness complements the tangy blue cheese and caramelized relish. For a drier option, serve with a crisp Sauvignon Blanc or a lightly oaked Chardonnay, which will highlight the creaminess of the cheese cakes while cutting through their richness.
YIELD: 10 servings
