Friday, November 18, 2011

Roquefort Cheesecake, Walnuts, Figs & Red Wine

As my contribution to our family's 1st annual "Pre - Thanksgiving gathering" potluck, Roquefort Cheesecake seemed as a fitting option, and rather reflective of my personality... God forbid I actually create something normal for a change. Well, who wants to be normal? That's boring! ...
So, if you dare (and you should!) here's the recipe for this wonderful, tasty, savory, nutty inventive appetizer.

Roquefort Cheesecake

1/2 C Dry Plain Bread Crumbs
3 Tbsp Unsalted Butter
1/2 C Chopped, Toasted Walnuts

3/4 Lb Roquefort Cheese
1 1/4 Lb Cream Cheese
3 Shallots, minced and sauteed
4 Eggs
2 Tbsp Flour
2 Oz Heavy Cream
2 Tbsp Chopped Dill

*Pre-heat oven to 300 Degrees.

*Melt butter in pan, add the bread crumbs until slightly toasted.  Remove from heat and add the walnuts.
Stir the mixture to evenly distribute butter, bread crumbs and walnuts and press into the bottom of a 9 in. Springform pan.

*Cut a a strip of parchment paper 28in X 3in and place this collar around the sides of the pan.

*Blend both cheeses in a food processor until completely smooth and lump free.
add the rest of the ingredients and blend until smooth. Place in springform pan and even out the mix.

*Place the springform pan a water bath (make sure the water is hot) and place in the middle rack of a 300 Degree oven for 40 to 50 minutes.

*When done (it will still be jiggly, but it will set as it cools down) turn off the heat and leave in the oven for 30 minutes, then place the cheesecake on the counter, remove the sides of the pan, carefully remove the parchment paper and allow to finish cooling down. (about 1 hr).

Figs & Red Wine

*Place dried figs in small pan along with 2C of red wine, 1/2 C sugar and 1/4C Balsamic Vinegar. 
cook until figs are tender and the sauce has reduced.  Serve on top of Cheesecake.

Serve along side a salad of mustard greens or with mini toasts.


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