Forktionary

Blue Cheesecake Recipe

Indulge in this exquisite Blue Cheesecake, a savory masterpiece adapted from Braiden Rex-Johnson's _Pacific Northwest Wining & Dining_. The creamy blue cheese filling rests on a fragrant roasted garlic polenta crust, creating a unique appetizer or sophisticated dessert. Drizzle with honey or serve with seasonal fruits for an unforgettable culinary experience. Perfect for impressing guests!

Prep Time 20 mins
Cook Time 105 mins
Calories 354.2 kcal
Protein 24g
Rating 5.0 (1 Reviews)
Blue Cheesecake 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blue Cheesecake

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How to Make Blue Cheesecake

  1. Preheat oven to 375°F (190°C). Arrange oven rack in the center.
  2. 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.
  3. Set roasted garlic aside to cool.
  4. Make Polenta: In a small saucepan, combine 1 cup water and ½ cup coarse cornmeal.
  5. 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.
  6. Simmer for 12-15 minutes, stirring occasionally, until smooth and creamy.
  7. 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.
  8. Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
  9. Assemble Cheesecake: Stir ¼ cup grated Parmesan cheese into the cooled polenta. Press polenta mixture into the bottom of the prepared springform pan.
  10. Pour the cheesecake filling evenly over the polenta crust. Tap the pan gently to release air bubbles.
  11. Arrange the remaining roasted garlic cloves around the perimeter of the pan. Sprinkle ¼ cup chopped hazelnuts in the center.
  12. 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).
  13. Cool: Let cool completely on a wire rack for at least 1 hour before removing the sides of the springform pan.
  14. 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

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Sweets & Sides Desserts European American Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Appetizers Eggs Dairy Cheese Taste Mood Savory Presentation Served Hot 4 Hours Or Less