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    You are in: Home / Recipes / Roquefort Cheesecake With Pecans Recipe
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    Roquefort Cheesecake With Pecans

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    CountryLady's Note:

    I served this appetizer with a mixture of crackers at our Zaar pot luck tapas party ........ everybody said that it was delicious! I used a mixture of Roquefort & Blue cheese. If your food processor isn't large enough, use an electric mixer on low speed.

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    Units: US | Metric


    1. 1
      Generously butter the sides & bottom of a 9 inch springform pan.
    2. 2
      Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.
    3. 3
      Place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl.
    4. 4
      With the motor running, add the eggs through the small feed tube.
    5. 5
      Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.
    6. 6
      Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.
    7. 7
      Place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475F oven; place the cheesecake on the next rack up.
    8. 8
      After 10 minutes, turn the oven down to 250F - DO NOT open the oven door.
    9. 9
      After 1 hour, turn the oven off - DO NOT open the oven door.
    10. 10
      After 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days.
    11. 11
      Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan.
    12. 12
      Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.

    Ratings & Reviews:

    • on April 09, 2007


      Oh yeah, this is good!:) I made this over the Easter holiday and it was devoured with 2 thumbs up, this is *extremely* rich so a little taste goes a long way, thanks for another winner Marg!...Kitten:)

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    • on March 12, 2007


      This was very good and I am saving it in my cook book. Although I did not make it yet, I tasted it at your Tapas Party. It was also quite beautiful to look at. A great appetizer should get 12 stars.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2007


      Really enjoyed this too at the get-together.Countrylady made it and its a keeper

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Roquefort Cheesecake With Pecans

    Serving Size: 1 (84 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 248.0
    Calories from Fat 192
    Total Fat 21.3 g
    Saturated Fat 11.3 g
    Cholesterol 88.5 mg
    Sodium 545.4 mg
    Total Carbohydrate 4.2 g
    Dietary Fiber 0.5 g
    Sugars 0.4 g
    Protein 10.3 g

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