A Blue Cheesecake

chazzer answered a request for Gorgonzola and pear cheesecake with a recipe for blue cheese cheesecake. Some tips on making it: The pear should be very ripe. High-priced cheese is not necessary; a decent midpriced blue works fine. The cheesecake is quite rich and should be served with baguette slices or mild crackers.

Pecan-Crusted Blue Cheesecake
Serves 16 as an appetizer or light lunch with a salad.

For the crust:
1 1/2 cups dry breadcrumbs
3/4 cup chopped pecans
4 1/2 tablespoons grated Parmesan cheese
4 1/2 tablespoons unsalted butter, melted

For the cake:
24 ounces cream cheese, at room temperature
2 cups crumbled blue cheese, at room temperature
4 eggs
1/3 cup heavy cream
1 ripe pear, peeled, halved, and thinly sliced

1/2 cup pecans, coarsely chopped

Preheat oven to 300°F. Mix breadcrumbs, pecans, and Parmesan cheese together in a food processor. Pulse until nuts are finely ground. Add butter and process until mixture holds together. Press firmly into bottom of a 9-inch springform pan. Bake 10 minutes. Cool on a rack while preparing filling.

Beat together cream cheese and blue cheese in a mixer on medium speed. Add eggs, one at a time, mixing on low speed until just blended. [Editor’s note: Recipe did not include instruction for adding heavy cream.] Pour half mixture over crust. Lay pear slices over filling to cover. Pour remaining filling over.

Bake 1 hour, until center of cake is almost set. Remove from the oven and knife around the edge of the pan to loosen cake. Sprinkle coarsely chopped pecans around top edge of cake. Cool completely before removing from the pan. Refrigerate 4 hours–overnight.

Let stand at room temperature 15 minutes before serving.

Board Link: Gorgonzola and pear cheesecake?

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