Roquefort Cheesecake With Pear Preserves Pecans Food

ROQUEFORT CHEESECAKE WITH PECANS

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.

ROQUEFORT CHEESECAKE WITH PEAR PRESERVES & PECANS

Steps:

• Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°. Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition; fold in flour. Spoon cheese mixture into a lightly greased 7-inch springform pan. Bake at 325° for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. Remove sides of pan. Transfer cheesecake to a platter, and spoon preserves over top; sprinkle with pecans. Serve with crackers, red grapes, and assorted vegetables.