Savoury Stilton cheesecake with walnut-rosemary crust

Instructions

• Preheat oven to 300F (150C). Lightly butter bottom and sides of a 9-1/2- or 10-inch (24- to 25-cm) springform pan or coat with non-stick cooking spray. For crust, place walnuts, sugar and rosemary in a food processor. Using a pulsing motion, whirl just until walnuts are finely chopped, about 30 seconds. Do not overpurée or walnuts will turn creamy. Scrape mixture out of bowl, then evenly and firmly press into bottom of pan. Bake in centre of 300F (150C) oven until crust firms up, from 8 to 10 minutes. Remove from oven and let cool on a rack while preparing filling.

• Cut cream cheese into chunks and place in a food processor. (Don't worry if a few walnut crumbs remain.) Add sour cream. Whirl, stopping to occasionally scrape down sides, until well mixed and smooth. Crumble in Stilton. Add sugar and vanilla. Whirl just until mixed. Scrape down sides. Add eggs, one at a time, thoroughly mixing and scraping down sides after each addition. Scrape batter into pan, then smooth surface.

• Bake in centre of 300F (150C) oven until centre is set but jiggles slightly when pan is moved back and forth, about 45 minutes. Remove from oven. Immediately run a knife around outside edge of cheesecake. Place on a rack to cool completely, then refrigerate in pan at least 4 hours, but preferably overnight. Cheesecake will keep well, loosely covered and refrigerated, up to 2 days. Garnish with rosemary sprigs and fresh cranberries. Slice into thin wedges, cleaning knife after each serving.