I received some rather raving reviews regarding the Salted Caramel Walnut Cinnamon Cheesecake I recently baked.
That felt good (oh, it also smelled and tasted good in my opinion TOO, so the whole situation was a winner – obviously).
As a result, I chose to bake yet another cheesecake.
No surprise there, really.

I had some Bonne Maman (the BEST) Four Fruits Preserves in the cupboard, which had been intended for something entirely different at one time, and knew that. I also knew that I wanted to bake another proper cheesecake. And, I knew I wanted it to be unique (of course, have you learned anything about me yet?). Plus, I had been dreaming about Blueberry Stilton for a few weeks, in addition to Christopher Plummer. (Mr. Von Trapp dreams are a story for a different time).

With all of those items on my mind, and a great deal of discomfort, fatigue, and pain (I have an autoimmune disease), I went to town. Baking ALWAYS makes me feel better. Even if I’m down and out completely afterwards, I’m still a happy down and out camper after a bout of kicking things around in the kitchen. It’s my playtime. It’s my therapy. It’s my life!

Here we go: Super Berry Stilton Cheesecake.

Oh, it’s entitled “super” because it truly is SUPER, and also because blueberries ARE the ultimate superfood (in addition to kale, chia, flax, etc. – all the good things – including WINE).

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Super Berry Stilton Cheesecake

Crust:
1 pkg. graham crackers, processed into a fine crumb
1/2 cup (8 Tbs.) butter, melted

Preheat the oven to 400 degrees.
Mix together the graham cracker crumbs and melted butter and press into the bottom of a parchment lined, 8″ cheesecake pan.

Bake for about 10 minutes, until fragrant and toasty.

Remove from the oven and allow to cool.

Super Berry Stilton Filling:
16 oz. cream cheese, room temperature
8 oz. blueberry Stilton cheese
6 oz. white sugar (about 3/4 cup)
13 oz. Bonne Maman Four Fruits Preserves, divided
4 large eggs
3 Tbs. flour

Reduce the oven temperature to 300 degrees.
Process the cream cheese, Stilton, sugar, HALF of the preserves, eggs, and the flour together in a food processor until smooth and creamy.

Bake for 1 hour.
KEEP the OVEN door CLOSED.
Turn off the oven and leave inside for an additional 90 minutes, until the cake is fully set.

Remove from the oven. Cool, and then refrigerate for several hours.

Top with the remaining preserves.
Chill again before slicing and serving.

It’s SUPER!