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Bleu Cheesecake
Category: Appetizers
Serves:
Rating:
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Ingredients:
2 T. unsalted butter 1/2 c. fresh bread crumbs, toasted 4 T. freshly grated Parmesan cheese 1/2 lb. good smoky bacon 1 medium onion, finely chopped 2 lbs. cream cheese, softened 1/2 lb. good bleu cheese 4 large eggs 1/2 c. heavy cream 1/2 t. salt 1/4 t. Tabasco
Directions:
Preheat oven to 325°F. Grease a 9” or 10” springform pan with 2 T. butter. Mix the breadcrumbs and Parmesan cheese and sprinkle over the butter to evenly coat. Chill until ready to fill. Cut the bacon into small pieces and cook over medium heat, stirring occasionally, until crisp. Drain on paper towels. Pour off most of the fat, and sauté the onion until just softened and translucent. cool. In a food processor, beat the softened cream cheese with the bleu cheese until smooth. Add eggs, cream, salt and Tabasco and beat until very smooth. Fold in the bacon and the onion and pour into the prepared pan. Place the pan inside a large baking dish and add enough hot water to the baking dish to come halfway up the side of the cheesecake pan. Place in the middle of the oven and bake 1.5 hours. Cool the cheesecake in the hot water bath for 1 hour. Chill until ready to serve. Garnish with fresh fruit and sprigs of parsley or watercress. Serve with baguette slices, pumpernickel or crackers.