8 oz Stilton or domestic Blue Cheese
16 oz cream cheese
3 eggs
½ cup sugar
¼ cup flour
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon vanilla
2 tablespoons melted butter
1 ¼ cup crushed gingersnaps
Set oven to 325°. Combine melted butter and crushed cookies in a bowl and press into bottom of 9 inch spring-form pan. Crumble Stilton in a bowl. Cut sugar into cream cheese and beat with an electric mixer until well blended. Beat in eggs one at a time until smooth and creamy, add vanilla. Stir in flour, sour cream and lemon juice until well blended. Pour mixture over crust. Bake for one hour until firm. Let cake cool in oven for one hour with heat off. After cake is completely cool cover with plastic wrap and refrigerate.
Pair with Hermannhof Vignoles.
