Name: Stilton Cheesecake with Rhubarb Compote
Cook time: 1 1/4 hr
Total time: 9 hours
Yield: Serves 8 to 10
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup sugar; 7 tablespoons unsalted butter, cut into 1/2-inch cubes and softened; 1/2 lb Stilton, rind discarded and cheese crumbled (1 cup); 3 (8 ounce) packages cream cheese, softened; 1 cup sugar; 1/3 cup all-purpose flour; 3 large eggs; 1 (8 ounce) container sour cream; 2 teaspoons vanilla; 1/2 cup Port; 1/2 cup sugar; 24 pink peppercorns, coarsely crushed; 2 pounds trimmed rhubarb, cut into 1/2-inch cubes (6 cups); 3 tablespoons sugar for caramel topping (optional)

"While in Vancouver, we had a wonderful meal at Diva at the Met. The star of the show was the Stilton cheesecake. Could you persuade the chef to part with the recipe?" asks Mark Horne of Laurel, Mississippi.

Editors' note: Pairing Stilton and rhubarb may sound like a joke, but we had to try it. It turns out that the joke's on us — the combination is terrific.

Chef Michael Noble caramelizes the top with a blowtorch, but we think the cheesecake is also delicious without the crackly crust.

Cooks' note:

Cheesecake and compote can be chilled up to 2 days before caramelizing top of cheesecake and serving.

Recipe notes

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