STREAMING NOW: The Delicious Miss Dahl

Roquefort Cheesecake With Pecans

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I served this appetizer with a mixture of crackers at our Zaar pot luck tapas party ........ everybody said that it was delicious! I used a mixture of Roquefort & Blue cheese. If your food processor isn't large enough, use an electric mixer on low speed.”
READY IN:
3hrs
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Generously butter the sides & bottom of a 9 inch springform pan.
  2. Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.
  3. Place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl.
  4. With the motor running, add the eggs through the small feed tube.
  5. Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.
  6. Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.
  7. Place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475F oven; place the cheesecake on the next rack up.
  8. After 10 minutes, turn the oven down to 250F - DO NOT open the oven door.
  9. After 1 hour, turn the oven off - DO NOT open the oven door.
  10. After 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days.
  11. Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan.
  12. Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: