- Cook Time
- Prep Time
- 12 to 16Servings
- 7 oz. oatcakes, such as Nairn's (found in the specialty cheese aisle) or graham crackers, pulsed to fine crumbs in a food processor (1 1/2 cups)
- 1/2 cup (2oz.) walnuts, toasted and pulsed to fine crumbs
- 1 stick butter, melted
- 2 packages (8 oz. each) plus 4 tbsp. cream cheese, at room temperature
- 1/2 cup sour cream
- 3 large eggs, lightly beaten
- 7 tbsp. flour
- 9 oz. blue cheese, such as Cashel Blue, crumbled (about 2 cups)
- 1 tbsp. chopped fresh thyme
- 2 tsp. honey, plus more for serving
1. Preheat the oven to 275°. Grease the bottom and sides of an 8-inch springform pan.
2. In a large bowl, mix the oatcake and walnut crumbs, melted butter, a pinch of salt and some black pepper until thoroughly combined. Transfer the crust mixture to the pan. Using the back of a spoon, spread the crumbs in an even layer, pressing with the spoon to compact the crust. Refrigerate while you make the filling.
3. In a large bowl, using an electric mixer, beat the cream cheese at medium speed until smooth. Add the sour cream; beat again until smooth. Add the eggs in three additions, beating to blend between additions.
4. Sift the flour over the cream cheese mixture; season and fold to blend. Fold in the blue cheese, thyme and 2 tsp. honey.
5. Spoon the filling over the crust; smooth the top. Bake until the cake wobbles very slightly in the center, about 1 hour. Turn off the heat and let the cake cool completely in the oven, about 2 hours. Slice and serve with a drizzle of honey.