Roquefort Cheesecake with Pear Preserves and Pecans

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Roquefort Cheesecake with Pear Preserves and Pecans is ideal for large gatherings--it makes 12 appetizer servings. Pear preserves balance the tanginess of the Roquefort cheese, and toasted pecans add nutty flavor to this herb-and-pecan cheese spread.

 

Yield:

Makes 12 appetizer servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 9 Hours, 55 Minutes

Ingredients

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

Preparation

1. 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°.

2. 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.

3. 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.

4. 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.

Note:

December 2011