Blue Cheese Cheesecake Food

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:

• 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.

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.

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.

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.

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.

PHILADELPHIA NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.
• Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until blended. Add blueberries; mix well. Stir in 2 cups COOL WHIP and lemon zest. Spoon over crust.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

APPLE, BLUE CHEESE, AND BACON CHEESECAKE

Steps:

• Right before you're ready to go to bed, preheat the oven to 200 degrees.
• Then, spray oil inside a 9-inch spring-form pan (or a 2-quart soufflé dish), and dust the bottom and sides with 3 tablespoons of the Parmesan; set aside.
• In a skillet, cook the bacon until it is crisp; remove, drain, crumble, and reserve (discard all but 2 tablespoons of the bacon fat).
• Add the onion to the bacon drippings in the pan and cook over medium heat until soft, about 2 min.
• Add the apples and continue cooking until the onion is very tender and the apple has lost its raw look, about 2 to 3 more minutes; remove from heat, add the garlic, green onion, salt and pepper, and set aside.
• In a large bowl, beat the cream cheese until soft; mix in the vinegar, whiskey, blue cheese, remaining Parmesan, and eggs.
• Add salt, pepper, the reserved bacon, and reserved apple mixture and mix well.
• Pour the batter into the prepared pan and place in the oven.
• Clean up and go to bed... when you awake 7 to 9 hours later, the cake will appear set, the top will have barely colored, and the surface will be flawless.
• Remove to a rack and cool in the pan for an hour, until the pan is cool enough to handle; cover with a sheet of plastic wrap and an inverted plate.
• Holding the plate tight to the pan, invert both; remove the pan and refrigerate the cake upside down for at least 1 hour (if necessary, the cake can stay refrigerated in this way all day).
• Invert a serving plate over the cheesecake and invert the whole thing.
• Remove the top plate and the paper; cover and refrigerate.
• Cut with a long sharp knife dipped in warm water to prevent sticking. Serve with crisp toasts and/or freshly wedged apples - makes 16 servings.
• Posted by PegW at Gail's Recipe Swap.

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.