Oh MY WORD!
The Taste is amazingly complex; deep, rich and full of nutty flavor.
The taste reminded me of an extremely rich and intense Parmesan that makes your toes curl in a very good way…..
I was a very happy baker in that moment of taste
THE STILTON BABY BLUE CHEESECAKES:
The rich, cold complex creaminess of the cheeses is accented by a hint of a mystery nutty flavor; it’s the Stilton of course
So we began with toasting the roasted walnuts.
I increased the walnut volume by 2 Tablespoons which gave me roughly 1 cup of walnuts to be divided by 12 individual silicon molds plus more for garnish.
After preheating the oven and allowing the oven to heat for 20 minutes, I toasted the walnuts for 3.5 minutes, turned and shook them to avoid over browning, and continued toasting for another 3.5 minutes until I could smell the aroma of the nut. Afterwards, the oven temperature was reduced to 225 degrees F.
Rose Levy Beranbaum always recommends rubbing the walnuts after toasting to release the bitter skins.
I found it easier to use two sheet pans lined with tea towels and rubbing the warm nuts between one of the towels….with clean hands, I picked up a bunch and rubbed them until the entire batch was skin free. I then transferred the cleaned walnuts to the second tea towel and checked for any remaining skins.
Individual silicon molds were sprayed with butter cooking spray as mentioned above.
Next we were instructed to make the walnut base by pulsing the cooled nuts until chopped but no further.
A tablespoon of nuts were placed in each of the individual prepared silicon molds.
I don’t believe this next step was in the recipe but I believe I saw this from Vicki Granny’s photos to use an implement to adhere the nuts to the mold.
Please visit Vicki Granny’s blog site at:
I looked around my kitchen….and VOILA..
Next we make the filling…
Mix the sugar, eggs and cornstarch in the stand mixer with the paddle attachment until blended.
Add cubed cream cheese at between 65 and 70 degrees F.
Now for our STAR Ingredient….
Isn’t he beautiful?
As there has been controversy on the Face Book site over the “smelliness” of the cheese, I opened the Stilton packaging with abandon.
I actually LOVE Blue Cheese, Gorgonzola, etc… and as I haven’t had Stilton in ages, I was excited…
Next, we mixed the sour cream with the Stilton
We added the sour cream and Stilton and mashed together with a fork until uniform in texture
We added the sour cream / Stilton mixture to the stand mixer bowl and blended for about 30 seconds more
This is the stage ( BEFORE THE EGGS ) where I tasted and fell in love
Rose mentioned that the easiest way to fill the molds was to pipe the filling using a disposable pastry bag.
I find that if you open the bag as wide as you can and place the bag in a large measure, it is much easier to fill the pastry bag.
If not using a coupler and metal tip, I find it is helpful to seal off the end of the pastry bag with a small binder clip. This way you can fill the pastry bag then decide the size you want to cut away from the tip to create the opening.
Now for the piping…
Smooth out with a small offset spatula
Bake per recipe time table
Rose stated to bake until 160 degrees F
When done, cool on wire rack for 30 minutes
The Stilton Baby Blue Cheesecakes baked in the individual silicon molds are not cooperating at coming out of their nice and comfortable homes… While each mold was coated lightly with cooking spray, after baking and upon refrigeration, when one tries to release the individual cheesecake, the cheesecake does not release from the silicon mold but rather moves with the direction of the mold when pressure is applied much like the old STRETCH ARMSTRONG dolls from the 70’s.
My next thought was to freeze the baby cheesecakes in hopes that in the freezer that the silicon will “release” from the cheesecake after slightly freezing.
After freezing for two hours, the cakes began to peel away from the silicon molds.
Be still my heart!
© Tony Bridges and One Crumb at a Thyme, 2014