Stilton Cheesecake with Peppery Rhubarb and Port Compote
by Kaia England
Serves 6-8

For crust:
12 Hovis biscuits (digestive style biscuits sold in England)) (should make about 30g / 1 1/4 oz crumbs)
45g / 1 1/2 oz/3 tbsp unsalted butter, softened
55g / 2oz golden caster sugar

For cheesecake:
115g/3 3/4 oz stilton cheese, rind discarded and cheese crumbled
350g / 12oz full fat soft cheese, softened
115g / 3 3/4 oz golden caster sugar
45g / 1 1/2 oz/3 tbsp superfine plain flour
1 egg
1 egg yolk
115g / 3 3/4 oz crème fraîche
vanilla pod, split lengthways

For compote:
55ml / 1 1/2 fl oz ruby port
70g / 2 1/2 oz golden caster sugar
15 pink peppercorns, coarsely crushed
450g / 1 lb trimmed rhubarb, cut into 1cm / 1/2 in cubes
30g / 1oz / 2 tbsp golden caster sugar for caramel topping (optional)
8 vanilla strips to garnish (optional - see note)

Preheat the oven to 150C / 300F / Gas2. To make the crust, finely blend the biscuits, butter and sugar in food processor. Generously butter a deep 18cm/7in spring form pan and line the bottom with the biscuit crust, compacting it firmly. Beat the soft cheese in a large bowl with an electric mixer until it is light and fluffy. Mix together the soft cheese, crumbled stilton and sugar at a low speed. Mix in the flour and add the eggs, one at a time, mixing well after each addition. Mix in the crème fraîche and seeds from the vanilla pod. Carefully pour the filling over the biscuit crust in the pan. Bake the cheesecake in middle of the oven until puffed and pale golden around the edge, about 1 hour. Remove the cake from the oven and transfer the pan to a rack and run a knife carefully around the edge of the pan to loosen. Cool on the rack for thirty minutes. Refrigerate until ready to serve (can be refrigerated up to 2 days). Boil the port, 70g/21/2oz sugar and the peppercorns in a medium non-stick skillet, stirring until the sugar has dissolved, about 2-3 minutes. Add the rhubarb and gently stir to coat. Simmer the rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes. Transfer to a bowl and chill the compote, covered, until ready to serve. Just before serving, sprinkle with 30g / 1oz / 2 tbsp sugar evenly over the cheesecake and heat with a blow torch until the sugar is evenly melted and caramelised. To serve, slice the cake and place on a plate with a spoonful of compote alongside. Garnish with vanilla strips.

Note: For the vanilla strips: prepare at least a day beforehand to allow these to thoroughly dry out. You will need: 1 vanilla pod, de-seeded and rinsed with water and golden caster sugar. Press flat with a ruler, and using the edge of the ruler as a guide, cut extra fine strips with a sharp knife. Roll the strips in caster sugar and leave to dry for at least 24 hours.