Stilton Cheesecake with Bacon-Onion Marmalade
Take this savory cheesecake, developed by Peter Callahan, creative director of Peter Callahan Catering in New York City, to the next level with a rich and smoky topping.
- Servings: 48
- Yield: Makes 1/2 sheet pan
Photography: Bryan Gardner
- 3 pounds cream cheese
- 1 pound Stilton
- 1/4 cup sugar
- 6 eggs
- 2/3 cup gluten-free flour
- 1 pound sour cream
- Bacon-Onion Marmalade
Prepare half-sheet baking pan by spraying with cooking spray and covering with parchment paper. Preheat oven to 250 degrees.
Combine cream cheese and blue cheese in the bowl of a mixer and mix until smooth.
Add sugar and continue mixing.
Add eggs one at a time and mix. Scrape the bowl after each addition.
Add flour and mix just until combined.
Stir in sour cream.
Pour mixture into prepared pan and bake until just set, about 1 hour.
Refrigerate until firm, about two hours.
To assemble, cut into six 4 1/2-inch circles, then cut each circle into eight wedge slices. Top each wedge with 1/2 teaspoon of bacon marmalade and serve.