Forktionary

Roquefort Cheesecake With Pecans Recipe

Indulge in this decadent Roquefort and Blue Cheese Cheesecake with Pecans! This creamy, tangy appetizer, perfect for parties or a special occasion, was a hit at our tapas potluck. The combination of sharp blue cheeses, crunchy pecans, and a buttery crust is simply irresistible. This recipe provides clear instructions, ensuring a flawlessly baked cheesecake every time. Prepare to impress your guests with this show-stopping dessert!

Prep Time 30 mins
Cook Time 180 mins
Calories 248.1 kcal
Protein 20g
Rating 5.0 (5 Reviews)
Roquefort Cheesecake With Pecans 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roquefort Cheesecake With Pecans

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How to Make Roquefort Cheesecake With Pecans

  1. Preheat oven to 475°F (240°C). Generously butter a 9-inch springform pan.
  2. In a bowl, combine 1 ½ cups bread crumbs and ½ cup grated Parmesan cheese.
  3. Sprinkle the bread crumb mixture evenly onto the bottom and sides of the prepared pan, pressing gently to adhere.
  4. In a food processor (or electric mixer on low speed), combine 16 ounces cream cheese (softened), 8 ounces sour cream, and 1/4 teaspoon hot sauce. Blend until smooth, scraping down the sides as needed.
  5. With the food processor running, slowly add 3 large eggs one at a time through the feed tube.
  6. Remove the food processor lid. Sprinkle ½ cup chopped pecans evenly over the cheesecake mixture.
  7. Add 4 ounces crumbled Roquefort cheese and 4 ounces crumbled blue cheese. Pulse 2-3 times until just combined; do not overmix.
  8. Pour the batter into the prepared crust.
  9. Place the springform pan in a larger baking dish. Pour enough boiling water into the larger dish to come halfway up the sides of the springform pan (this creates a water bath).
  10. Bake for 10 minutes at 475°F (240°C), then reduce the oven temperature to 250°F (120°C).
  11. Bake for 1 hour at 250°F (120°C). Turn off the oven and leave the cheesecake inside with the oven door closed for 1-1 ½ hours.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  13. Once cooled, cover and refrigerate for at least 4 hours, or up to 2 days, to allow the flavors to meld.
  14. Before serving, run a sharp knife around the edges of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan.
  15. Serve chilled with crackers or as a topping for a green salad with a fruit-flavored vinaigrette.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

1g

Fat

56g

Carbs

1g

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Starters Appetizers & Snacks Sweets & Sides Desserts European French American Vegetarian Holiday Recipes Game Day Recipes Baking

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

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Appetizers Eggs Dairy Fruit Canadian Dinner Party Holiday Event Vegetarian Spreads Nuts Cheese Eggs Food Processor Blender Dietary High Calcium Low Carb High In Something Low In Something Brunch Taste Mood Savory Equipment Small Appliance Number Of Servings 4 Hours Or Less