SAVORY BLUE CHEESE CHEESECAKE WITH CHERRY PEAR COMPOTE AND CHERRY BALSAMIC GLAZE
A rich and elegant savory appetizer, worthy of the time and effort. Excellent for wine tasting parties, holiday gatherings and special occasions. The best part is that it can be made days in advance and topped just before serving. I created this for a gathering of Allrecipes foodies in Southern California.
Provided by Baking Nana
Categories Appetizers and Snacks Fruit
Time 9h30m
Yield 24
Number Of Ingredients 27
Steps:
- Beat 1/2 cup butter, 4 ounces Parmesan cheese, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with an electric mixer in a large bowl until light and fluffy. Add the flour, and mix on low until mixture resembles large crumbles. Turn dough out and shape into a log. Wrap dough with plastic wrap, and refrigerate until chilled, about 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Slice the prepared dough into 1/4-inch thick pieces and place on a baking sheet.
- Bake in the preheated oven until golden brown, about 22 minutes. Cool crackers on the sheets for 10 minutes before removing to cool completely on a wire rack. Reduce oven heat to 300 degrees F (150 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then butter the paper and the sides of the pan.
- Place the toasted pecans, baked crackers, and 1 tablespoon melted butter in a food processor. Pulse until crumbled. Press the crumbs into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
- Beat three 8-ounce packages of cream cheese, 8 ounces of blue cheese, and 6 ounces of Parmesan cheese with an electric mixer in a large bowl until smooth and creamy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the heavy cream and 1 teaspoon pepper with the last egg. Pour the mixture into prepared pan.
- Bake in the preheated oven for about 1 1/2 hours. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add in the chopped pears, dried cherries, balsamic vinegar, brown sugar, and 1/4 teaspoon salt. Cook and stir until pears are tender. Remove the onion and fruit from the skillet using a slotted spoon. Drain the juice back into the skillet, then mash the fruit in a bowl with a fork. Simmer the juice in the skillet over medium heat until thickened, about 5 minutes. Transfer glaze to a separate bowl.
- Beat the remaining 8-ounce package of cream cheese, 4 ounces of blue cheese, 2 ounces of Parmesan cheese, and 1/2 teaspoon of black pepper with an electric mixer in a bowl until smooth. Spread the cheese mixture over the cooled cheesecake. Sprinkle with candied pecans. Serve with cherry pear compote, sliced pear, and vinegar glaze on the side.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 19 g, Cholesterol 108.9 mg, Fat 29.6 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 17.2 g, Sodium 651.1 mg, Sugar 9.2 g
BLUE CHEESE CHEESECAKE
Whenever I set out this savory cheese spread, guests can't seem to stop eating it! -Niki Trapp, Cudahy, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cracker crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° until lightly browned, about 5 minutes., Place the cream cheese, blue cheese, spreadable cheese, sour cream, eggs, milk, sherry and pepper in a blender; cover and process until blended. Pour over crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is almost set, 50-55 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate overnight. Serve with crackers.
Nutrition Facts : Calories 219 calories, Fat 19g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
NO-COOK RED, WHITE, AND BLUE CHEESECAKE
Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
- In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
- Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.
Nutrition Facts : Calories 488 g, Fat 37 g, Fiber 1 g, Protein 6 g, SaturatedFat 22 g
RED, WHITE AND BLUE CHEESECAKE
The marbled effect in this Americana-inspired dessert is easier to achieve than it looks -- all it takes is alternating scoops of colored cheesecake batter, and then a simple wooden skewer does the rest.
Provided by Food Network Kitchen
Categories dessert
Time 11h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Toss together the graham cracker crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of pan up with a large piece of foil and put in a large roasting pan.
- For the filling: Beat together the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream, and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs, by hand, 1 at time. Mix in the vanilla and lemon juice, by hand, until just combined. (Take care not to overmix, or the cheesecake will turn into a soufflé!).
- Ladle out 2 cups of cheesecake batter and divide between 2 bowls. Color 1 bowl with red food coloring and 1 with blue food coloring. Leave the remaining batter white.
- Use an ice cream scoop or large spoon, and drop scoopfuls of the batter onto the crust, alternating between the different colors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan, in 4 swipes, to marble the colors for a tie dye effect. Transfer the springform pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Unmold the cheesecake and transfer to a serving plate or cake stand.
BLUE CHEESECAKE
Adapted from _Pacific Northwest Wining & Dining_ by Braiden Rex-Johnson. Serve as an appetizer with crostini or crackers, or serve as an after-dinner cheese or savory dessert course, drizzled with honey or served with seasonal fruits.
Provided by DrGaellon
Categories Cheese
Time 1h45m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Arrange the oven rack in the center of the oven. Preheat the oven to 375°F Remove as much skin as possible from each clove, place in a small baking dish without crowding (a pie plate also works well for this), cover tightly with aluminum foil, and bake until the garlic is very tender and easily squeezed from the skin, 35 minutes. Set aside until cool enough to handle.
- Meanwhile, combine the water and cornmeal in a small saucepan. Bring to a boil, stirring often, then add the chopped garlic, basil (if using), herbes de Provence, and salt. Reduce the heat to a simmer and cook until smooth and creamy, stirring occasionally and adjusting the heat as necessary so the polenta doesn't overcook or bubble up and splatter, 12 to 15 minutes.
- While the polenta is cooking, place the cream cheese and blue cheese in a large mixing bowl. Add the eggs one at a time and mix by hand or beat with an electric mixer until the eggs are thoroughly incorporated. Set aside.
- When the garlic is done, reduce the heat to 325 degrees F. Lightly oil a 9-inch springform pan or spray with nonstick cooking spray.
- When the polenta is done, remove it from the heat and stir in the Parmesan cheese. Let cool for 5 minutes. With a rubber spatula, press the polenta into the bottom of the prepared springform pan and set aside.
- Pour the reserved cheese filling evenly over the polenta crust. Tap the pan lightly on the counter to remove any air bubbles. Squeeze the garlic cloves from their skins and arrange them around the perimeter of the pan at equal distances. Sprinkle the hazelnuts evenly in the center of the cheesecake.
- Place the cheesecake on a baking sheet to catch any drips, transfer to the oven, and bake for 1 hour, or until the cake springs back when lightly jiggled and the internal temperature on an instant-read thermometer reaches 160 degrees F. Cool on a wire rack for at least 1 hour.
- To serve, release and remove the sides of the springform pan. Serve the cheesecake warm or at room temperature, cut into slices as an appetizer or spread onto crostini or crackers for a more rustic look. The cheesecake can be covered and kept in the refrigerator for up to 1 week (its flavors meld and deepen the longer it sits). If serving from the refrigerator, slice and warm it in a 350 degree F oven or microwave briefly before serving.
Nutrition Facts : Calories 354.2, Fat 30.7, SaturatedFat 17, Cholesterol 131.2, Sodium 702.2, Carbohydrate 8.9, Fiber 1, Sugar 0.7, Protein 12.3
BLUE CHEESE WALNUT CHEESECAKE
This elegant party spread is smooth and creamy and has a mild blue cheese flavor. It's popular every time I serve it. Garnished with chopped walnuts, it looks like you fussed, but it's not that tricky to prepare. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 26 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup of sour cream until blended. Add eggs; beat on low speed just until combined. Stir in pepper. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 325° for 25-30 minutes or until center is almost set (top may crack). Let stand on a wire rack for 5 minutes; spread with remaining sour cream. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Sprinkle with walnuts. Garnish with grapes, star fruit and herbs if desired. Serve with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 126 calories, Fat 11g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 165mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
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SAVORY BLUE CHEESE CHEESECAKE - TIDBITS
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5/5 (1)Total Time 50 minsAuthor Shawnna
- In the bowl of a food processor, pulse the bread crumb and pecans until the nuts are finely chopped. Melt butter in a small skillet over medium heat. Pour in panko and pecan mixture and stir until lightly browned and fragrant. Press the mixture onto the bottom and halfway up the sides of a lightly greased 7-inch springform pan. Place in freezer for at least 30 minutes. (This step can also be done a few days in advance if needed).
- In a mixing bowl, beat cream cheese and eggs until very smooth. And crumbled blue cheese, garlic, rosemary, salt and pepper and combine well. Scrape cheese mixture into the crust, being careful that the blue cheese crumbles get distributed throughout the mixture.
- Pour 1 cup of water into the pressure cooker and place the trivet in the bottom. Place the filled pan on top of the trivet.
- Lock the lid in place. Cook the cheesecake at High Pressure for 15-20 minutes. 15 minutes will give you a creamier texture where the center may ooze a bit when you cut it open (which I love!) and 20 minutes will be a firmer slice but still very creamy and delicious. When the beep sounds, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes. At this point you can release the rest of the pressure and remove the lid.
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