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
SAVORY BLUE CHEESE CHEESECAKE
A sensuous appetizer with a variety of textures and flavors. Use any type of fresh herbs you have available. Serve with an assortment of fine crackers.
Provided by MissEllaneous
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 5.1 g, Cholesterol 97.9 mg, Fat 36 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 19.2 g, Sodium 553.3 mg, Sugar 1.7 g
BACON, BLUE CHEESE SAVORY CHEESECAKE KANSAS CITY JUNIOR LEAGUE
Search no further for something special to serve a crowd. Savory Cheesecake is stunning on a dark platter adorned with leafy greens. Serve with an assortment of crackers. This is from the Beyond Parsley cookbook put out by the Kansas City Junior League awhile back... Freezes well and can be halved!!
Provided by College Girl
Categories Spreads
Time 5h20m
Yield 5 pounds ish of stuff., 50 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle breadcrumbs and Parmesan cheese in a buttered water-tight-8 inch round springform pan. Set aside.
- Combine cream cheese, eggs, and cream in mixer.
- Saute bacon until crisp; drain and chop finely.
- reserve 1 tablespoon drippings and saute onion until clear.
- Add onion, bacon, blue cheese, salt, pepper, and Tabasco to cream cheese mixture.
- Pour into a prepared pan. Set pan inside a larger one; pour boiling water 2 inches deep into larger pan.
- Bake 1 hour and 40 minutes at 300 degrees.
- Turn off oven and let "cake" set for 1 hour.
- Remove pan from water and cool 2 hours.
Nutrition Facts : Calories 111, Fat 10.2, SaturatedFat 5.4, Cholesterol 42.6, Sodium 171.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.7, Protein 3.3
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