Roquefort Cheesecake With Pecans Recipes

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ROQUEFORT CHEESECAKE WITH PECANS



Roquefort Cheesecake With Pecans image

I served this appetizer with a mixture of crackers at our Zaar pot luck tapas party ........ everybody said that it was delicious! I used a mixture of Roquefort & Blue cheese. If your food processor isn't large enough, use an electric mixer on low speed.

Provided by CountryLady

Categories     Spreads

Time 3h

Yield 24 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter, softened
1/2 cup fresh breadcrumb
6 tablespoons freshly grated parmesan cheese
2 lbs low-fat cream cheese, cut in 1 inch pieces, at room temperature
1 cup low-fat sour cream
4 eggs
15 -20 dashes Tabasco sauce or 15 -20 dashes hot sauce
1 cup chopped pecans, lightly toasted
16 ounces crumbled Roquefort cheese, cold

Steps:

  • Generously butter the sides & bottom of a 9 inch springform pan.
  • Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.
  • Place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl.
  • With the motor running, add the eggs through the small feed tube.
  • Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.
  • Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.
  • Place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475F oven; place the cheesecake on the next rack up.
  • After 10 minutes, turn the oven down to 250F - DO NOT open the oven door.
  • After 1 hour, turn the oven off - DO NOT open the oven door.
  • After 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days.
  • Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan.
  • Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.

Nutrition Facts : Calories 248.1, Fat 21.4, SaturatedFat 11.4, Cholesterol 88.6, Sodium 545.4, Carbohydrate 4.3, Fiber 0.5, Sugar 0.4, Protein 10.4

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