Ingredients
¾ cup cranberry stilton cheese, no rind please and crumbled up
1 cup mascarpone cheese
1 ½ cup cream cheese, softened
¾ cup sugar
3 large eggs
¼ cup AP flour
½ cup sour cream
2 tsp vanilla extract
2 store bought 9-in graham cracker pie crusts
1 pint blackberries
2 Tbsp honey
Pinch of salt
Preheat oven to 350
In a stand mixer beat together the stilton, mascarpone, cream cheese and sugar on low speed.
Beat the eggs in one at a time, blending well after each one is added. Mix in the flour.
Beat the sour cream and vanilla until everything comes together.
Pour filling into the graham cracker pie crust. Yes…I pre-bought my crust, but it was all natural and organic if that makes you feel better. Bake at 350 for about 35 minutes. The cake should puff up and be a nice golden around the edges. I slipped a knife into mine at this point and it wasn’t quite done, so be sure to check before removing to cool.
Cool on a wire rack for two hours, then chill in the fridge for at least 4 hours before serving.
Make the sauce
In a small saucepan combine the blackberries, honey and salt and cook over medium heat until the berries start to burst and give up their juices. Mash with a potato masher or fork.
Cut a wedge of cheese cake and top with blackberry sauce.
