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.
Roquefort Cheesecake with Pear Preserves and Pecans
Photo: Iain Bagwell; Styling: Mary Clayton Carl
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Total: 9 Hours, 55 Minutes
- 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
- 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.
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