Blue Cheese Cheesecake With Baby Greens Candied Walnuts And A Pear Vinaigrette Recipes

BLUE CHEESE CHEESECAKE WITH BABY GREENS, CANDIED WALNUTS AND A PEAR VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined. Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside.
• In a mixing bowl combine blue cheese and cream cheese and mix until smooth. Add the eggs 1 at a time, beating well after each addition. Add the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.
• While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.
• When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.
• Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.
• Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.
• Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)
• Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool.

SAVORY BLUE CHEESE CHEESECAKE

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.

BLUE CHEESE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° until lightly browned, about 5 minutes., Place the cream cheese, blue cheese, spreadable cheese, sour cream, eggs, milk, sherry and pepper in a blender; cover and process until blended. Pour over crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is almost set, 50-55 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate overnight. Serve with crackers.