Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 8, 2009 05:09 AM

Topping for (sweet) stilton cheesecake?

I've been meaning to make this recipe for many years, and right now I happen to have most of the ingredients left over from the holidays. However, I am loathe to buy frozen rhubarb for the topping. Any suggestions for another topping I could make, using fresh or dried fruit? I do have some port that I would like to include if possible. Pear compote? I would also consider making a ginger cookie crust, which I saw with another stilton cheesecake recipe that had no topping.

Or should I just buy the frozen fruit and serve as originally intended? I do love rhubarb, I just usually eat it in season only. I can't imagine a compote would suffer much from using frozen fruit though.

  1. Click to Upload a photo (10 MB limit)
  1. How 'bout a port wine and chocolate sauce; or a raspberry/chocolate topping.

    3 Replies
    1. re: todao

      chocolate with bleu cheese?

      dried apricots, dried plums, dried mango, crystallized ginger, muscat syrup, walnuts and spiced apples...

      the dried fruits can be reconstituted with honey and water, booze, juice, etc., then slightly pureed. same with the ginger.

      1. re: hotoynoodle

        Sure, I've had bleu cheese truffles. Chocolate is amazingly versatile and Raspberry Vinaigrette dressing is often used on salads featuring bleu cheese.

        1. re: hotoynoodle

          One of my favorite stiltons has apricots in it, so that gets my vote!

      2. How about some caramelized walnuts and a bit of port jelly on the side.

        1. Buy a fresh pineapple, core & cut into cubes. Add cubes to a sauce pan with a tablespoon of orange juice and cook until the pineapple begins to thicken into a nice fruit sauce. Cool & pour over cheesecake.