Blue Cheese Cake Food

BLUE CHEESE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat cream cheese and blue cheese in large mixing bowl until light and fluffy--about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs - one at a time - mixing well after each addition.
• Pour mixture into buttered 9 inch springform pan. Bake 60 - 65 minutes or until wooden pick inserted near center comes out clean.
• Remove from oven and let stand 5 minutes. Carefully spread 1 1/4 cup sour cream over top. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate several hours or overnight.
• To serve, place on serving plate. Carefully remove sides of pan. Decorate top with red pepper cut into flower shapes with small cookie cutter and green onion tops as stems.

SAVORY BLUE CHEESE CHEESECAKE

Steps:

• Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
• Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.

BLUE CHEESE CHEESECAKE

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.

BLUE CHEESECAKE

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.

BLUEBERRY CHEESECAKE GALETTE

Steps:

• Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
• Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.
• Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice and cornstarch in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
• Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.
• Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.

SAVORY CHEESECAKES

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
• Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
• Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
• For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
• For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
• For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
• For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

RUSTIC BLUEBERRY CHEESECAKE

Steps:

• For the crust: Grease a 9-by-13-inch glass or stoneware casserole dish. Combine the graham cracker crumbs, melted butter and confectioners' sugar, and press into the prepared dish.
• For the filling: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment combine the granulated sugar and cream cheese, and beat on medium-high speed until combined. Add the eggs, one at a time, and mix until combined. Pour the mixture over the prepared crust and bake until slightly wobbly in the center but set, 20 minutes. Cool the cheesecake until just warm, about 1 hour.
• For the topping: Combine the blueberries, granulated sugar, flour, salt and 1/3 cup water in a small saucepan set over medium heat and simmer until just thickened, about 15 minutes. Remove from the heat and cool until just warm, 30 to 45 minutes.
• Pour the blueberries over the top of the cheesecake. Refrigerate to chill and set, at least 1 hour.
• Slice and serve.

RED, WHITE AND BLUE CHEESECAKE

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.

BLUEBERRY CHEESECAKE FILO CUPS

Steps:

• Combine the blueberries, granulated sugar and cinnamon in a small saucepan. Cook over medium-high heat until the berries start to break down and the liquid becomes syrupy, about 10 minutes. Remove from the heat and let cool to room temperature, 25 to 30 minutes.
• Whisk together the mascarpone, powdered sugar and lemon zest and juice in a medium bowl.
• Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote, then top with the blueberry compote. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving.

THE BEST BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.

BLUEBERRY CHEESECAKE

Steps:

• Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
• Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
• Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
• Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.

BLUEBERRY CREAM CHEESE POUND CAKE

Steps:

• Cream together the cream cheese, butter and sugar.
• Add the eggs, one at a time, beating well after each egg.
• Add the flour, one-cup at a time, beating well after each cup.
• Add vanilla and lemon extracts; beat well.
• Fold in the blueberries.
• Pour the batter into a greased and floured Bundt pan.
• Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
• Test the cake, and bake a little longer if needed.

BLUEBERRY CHEESECAKE DESSERT

Steps:

• Preheat oven to 375 degrees.
• Mix graham crackers, 1/2 C sugar and melted butter in a 9x13 pan.
• Beat eggs, vanilla, cream cheese and 1/2 C sugar until creamy.
• Pour onto crust and bake for 15 minutes.
• Cool.
• Heat blueberries, 1/3 C sugar, water, cornstarch and lemon juice in a small sauce pan until thick (will coat the back of spoon).
• Pour over cheesecake mixture and chill.

BLUE CHEESE WALNUT CHEESECAKE

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.

BOURSIN BLUE CHEESECAKE

Steps:

• Preheat oven to 350*F.
• Combine cracker crumbs and melted butter and press into the bottom of an 8 inch springform pan.
• Bake for 5 to 8 minutes or until very lightly browned.
• Mix remaining ingredients in a food processor.
• Pour mixture onto crust in spring form pan.
• Wrap bottom and sides of pan in a double thickness of aluminum foil and then place it inside a larger pan, adding enough hot water to the larger pan to come halfway up the sides of the springform pan.
• Bake at 350*F for 50 to 55 minutes.
• (DO not overbake or brown.) It is done when a knife inserted in the middle comes out clean.
• Chill and serve.

SAVORY BLUE CHEESE CHEESECAKE WITH CHERRY PEAR COMPOTE AND CHERRY BALSAMIC GLAZE

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.

BAKED BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
• Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
• Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
• Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.