Savory Blue Cheesecake |
| 12 oz cream cheese;
room temperature
6 oz Ricotta cheese; room temperature 8 oz blue cheese Roquefort or Gorgonzola; Not Danish or American Blue 3 large eggs; room temperature 1 1/4 cups sour cream 1/8 teaspoon Ground black pepper 8 strips anchovies, fresh fruit, roasted red; garnish Preheat oven to 350 F. Butter springform pan. Beat all cheeses until well blended.
Add eggs one at a time and blend each one in well. Add 1/2 cup sour
cream and pepper. Pour into springform. Place pan on a baking
sheet, bake for 45 min. or until top is golden. Remove from oven
and spread remaining 3/4 cup sour cream over top. Return to oven,
bake an additional 10 min. Remove to a wire rack and cool completely.
Refrigerate overed, if desired. Bring to room temperature before
serving. Remove from springform, garnish as desired and serve in
wedges.
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