posted by Pat T 11-30-98 5:56 AM
"Savory Blue-Cheese Cheesecake"
(Gourmet, Oct. 1990)
1/4 cup freshly grated Parmesan cheese
1/4 cup fine dry bread crumbs
2 cups heavy cream, divided
1/2 pound blue cheese, crumbled (about 2 cups)
3 (8-ounce) packages cream cheese, cut into bits and softened
4 large eggs
toast points as an accompaniment if desired
Preheat oven to 325.
In a bowl combine well the Parmesan and the bread crumbs and coat the inside of a well-buttered 9-inch springform pan with the mixture, shaking out the excess.
In a saucepan scald the cream. In a large bowl with an electric mixer blend the blue cheese with 1/4 cup of the cream until the mixture is smooth.
Add half the cream cheese and 1 cup of the remaining cream and beat the mixture until it is smooth.
Beat in the remaining cream cheese and the remaining 3/4 cup cream and beat the mixture until it is smooth.
Beat in the eggs, 1 at a time, beating the mixture after each addition until it is smooth, and pour the batter into the pre-buttered pan.
Bake the cheesecake in the bottom third of oven for 1-1/4 hours or until the center is just firm.
Let the cheesecake cool completely in the pan on a rack.
Unmold the cheesecake and serve it slice very thin or as a spread with the toast points as an hors d'oeuvre.
The cheesecake may be prepared and chilled overnight.
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