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Roquefort Cheesecake With Pecans

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“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.”

Ingredients Nutrition


  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.

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