Roquefort Cheesecake with Pear Preserves and Pecans
9 Hours 55 Mins
Makes 12 appetizer servings
Photo: Iain Bagwell; Styling: Mary Clayton Carl
1/2 cup pecan or walnut halves
2 (8-oz.) packages cream cheese, softened
1 (8-oz.) package Roquefort cheese, chopped
1/2 cup sour cream
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
2 large eggs
2 tablespoons all-purpose flour
1/2 (11.5-oz.) jar pear preserves
Crackers, seedless red grapes, and assorted vegetables
How to Make It
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.
I've made this for a couple of events and it's been a rousing hit eat time (friends asking for the recipe and my 7" springform pan). I'm not so good at following directions, so it's a good thing that this is very forgiving recipe. I've forgotten the sour cream and the flour, but it was still seriously delicious nonetheless.
I used a 9 inch pan, making 1 1/2 of the recipe and baking longer. Sorry, I didn't time it - just cooked until it was firm. I made it with blue cheese instead of roquetfort due to the cost of roquefort .It was still wonderful and a big hit.
I made this for a July 4th outing. Used a 9" pan and cooked for 50 min (gas oven). I couldn't find pear or fig preserves so used Cherry. The entire dish was gobbled up in an hour. Even the kids at the party liked the sweet/savory taste! Thanks for a great recipe