Recipe

Roquefort Cheesecake With Pecans Recipe

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Ingredients

Directions

Step #1 Generously butter the sides & bottom of a 9 inch springform pan.
Step #2 Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.
Step #3 Place cream cheese, sour cream & hot sauce in the work bowl of a food processor/blender fitted with the metal blade; mix the mixture, stopping once to scrape down the sides of the bowl.
Step #4 With the motor running, add the eggs through the small feed tube.
Step #5 Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.
Step #6 Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.
Step #7 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.
Step #8 After 10 mins, turn the oven down to 250F - DO NOT open the oven door.
Step #9 After 1 hr, turn the oven off - DO NOT open the oven door.
Step #10 After 1 - 1 1/2 hrs, remove the cheesecake from the oven & place on a rack & allow this to cool to about room temp; cover & put in the fridge for at least 4 hrs & up to 2 days.
Step #11 Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan.
Step #12 Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.
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