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Just when you thought you knew cheesecake, this approach — which transforms a wedge of Stilton cheese into a gourmet, easy-to-make appetizer — emerges and turns that idea upside down.

I originally created this recipe to go with a gin infused Caesar (no, it’s true – they really taste very good together) for the Mott’s Clamato folks. But it’s also super delish served with port or a fruity red wine.

Whenever I serve this ‘cake’ it becomes a real conversation piece, so I highly recommend it for parties where a lot of the guests might not know one another.

Caramelized Onion & Stilton “Cheesecake”

Ingredients:
10 oz (300 g) wedge Stilton or other blue cheese
1 pkg (6 oz /175 g) brick-style cream cheese, softened
2 tbsp (30 mL) 35% whipping cream
3 tbsp (45 mL) caramelized onions
2 tbsp (30 mL) chopped dried cranberries
1 tbsp (15 mL) chopped fresh parsley
2 tsp (10 mL) finely chopped fresh rosemary
1/4 tsp (1 mL) ground black pepper
Crackers, melba toast or sliced baguette
Grape clusters, fig wedges or raspberries

Method:
Cut the Stilton in thirds to make three equal layers. Beat the cream cheese with an electric mixer until smooth. Gradually beat in the whipping cream until cheese is fluffy.

Divide cream cheese mixture in half; stir one half with the caramelized onions, cranberries, parsley, rosemary and pepper. Chill for 15 minutes. Use this mixture to “frost” between the Stilton layers to make a triple layer cake. Clean around the edges. Lay the cheese on its side on a serving platter.

Frost the top and back edge of the wedge with the reserved cream cheese mixture; loosely tend with plastic wrap. Reserve in the refrigerator until ready to serve, or for up to 2 days. Bring to room temperature before serving. Serve with crackers, Melba toast or baguette. Garnish the plate with fruit. Makes 18 servings.