This peculiar combination shouldn’t work, but thanks to Blacksticks Blue’s creamy texture and delicious blue bite Ã¢â‚¬â€œ it does.
400g ginger nut biscuits, crushed
125g unsalted butter, melted
1 block Blacksticks Blue cheese, crumbled
400g full fat cream cheese
150g creme fraiche
3 eggs, beaten
Preheat your oven to 160°C (fan).
Combine the crushed ginger nut biscuits with the melted butter and pour into an 8 or 9″ springform tin (depending on how deep you want the cheesecake to be). Level and flatten using the back of a spoon to form the base.
Bake the base for 10 minutes while you prepare the topping.
To make the topping, soften the cream cheese by hand or with an electric hand whisk until smooth.
Add in the eggs, followed by the creme fraiche and mix until thoroughly combined and no lumps remain.
Fold in the crumbled Blacksticks Blue cheese, then pour the topping on top of the baked base.
Place a leak-proof baking dish filled with water on the lower shelf of the oven, then place the cheesecake on the shelf above.
Bake for 45 minutes, rotating halfway through.
Leave to cool completely in the tin at room temperature before chilling in the fridge (overnight is preferable but a few hours should be fine).
When you are ready to serve, remove from the tin, slice and enjoy with a good glass of red and some chutney!