Ingrédients pour Blue Cheesecake
- 1 head garlic
- 1 cup water
- Polenta
- Dried Basil
- 1 tsp Herbes de Provence
- Kosher Salt
- 16 oz cream cheese (softened)
- 4 oz crumbled blue cheese
- 2 large eggs
- 1/4 cup grated Parmesan cheese (divided)
- ¼ cup chopped hazelnuts
- Crostini
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Blue Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Blue Cheesecake
- Preheat oven to 375°F (190°C). Arrange oven rack in the center.
- Roast Garlic: Remove skins from 1 head of garlic cloves. Place in a small baking dish, cover tightly with aluminum foil, and bake for 35 minutes, or until very tender.
- Set roasted garlic aside to cool.
- Make Polenta: In a small saucepan, combine 1 cup water and ½ cup coarse cornmeal.
- Bring to a boil, stirring constantly. Reduce heat to low, stir in 6 roasted garlic cloves (finely minced), 2 tbsp chopped fresh basil, 1 tsp Herbes de Provence, and ½ tsp salt.
- Simmer for 12-15 minutes, stirring occasionally, until smooth and creamy.
- Prepare Cheesecake Filling: In a large bowl, combine 16 oz cream cheese (softened), 4 oz crumbled blue cheese, 2 large eggs (beaten), and ¼ cup grated Parmesan cheese. Mix well until thoroughly combined.
- Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
- Assemble Cheesecake: Stir ¼ cup grated Parmesan cheese into the cooled polenta. Press polenta mixture into the bottom of the prepared springform pan.
- Pour the cheesecake filling evenly over the polenta crust. Tap the pan gently to release air bubbles.
- Arrange the remaining roasted garlic cloves around the perimeter of the pan. Sprinkle ¼ cup chopped hazelnuts in the center.
- Bake: Place the springform pan on a baking sheet to catch drips. Bake for 1 hour, or until the cake is set and the internal temperature reaches 160°F (71°C).
- Cool: Let cool completely on a wire rack for at least 1 hour before removing the sides of the springform pan.
- Serve: Serve warm or at room temperature. Slice and serve as an appetizer or spread on crostini or crackers. Refrigerate leftovers for up to 1 week. Reheat gently before serving if chilled.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
2g
Fat
85g
Carbs
2g
