The Bleu Cheesecake

This recipe courtesy of Ken Hoyt of Ken Hoyt Style.  For more great recipes for entertaining, visit Ken's website

  • 2  eight-ounce packages Neufchâtel Cheese (often labeled low-fat cream cheese)
  • 8 ounces crumbled Bleu cheese (exquisite Roquefort is overkill)
  • 1  cup light sour cream
  • 1  teaspoon white pepper
  • 3  eggs
  • 1/2  cup walnuts or hazelnuts
  • 1  cup light sour cream
  1. Bring all ingredients to room temperature before blending.
  2. Preheat oven to 300 degrees Fahrenheit
  3. Toast walnuts in microwave, 1.5 minutes on high, stir, and toast another 1.5 minutes on high. Let cool then chop until fine. Set aside.
  4. Using a stand mixer, beat the Neufchâtel Cheese until creamed. Add bleu cheese and continue whipping until it is very creamy, about five minutes.
  5. Add the sour cream and the white pepper and mix well.
  6. Add the eggs, one at a time, and continue whipping until well incorporated.
  7. Pour the mixture into a buttered 9-inch spring form pan.
  8. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and let stand for 10 minutes. Whip the second cup of sour cream until liquid and easily spreadable. Spread the surface of the cheesecake with the sour cream and add the chopped walnuts. Return to the oven for 10 minutes.
  10. Cool completely before serving, preferably letting it chill completely overnight. While cold, cut into wedges with a hot knife (repeatedly run hot water over the knife blade to keep it clean and hot). Separate the pieces you will need and allow them to warm to room temperature before serving.
     

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