Cashel Blue Cheesecake With Pickled Pears

A savory first course. From Carole Norman at Crackpots. Adapted from The New Irish Table. Prep time includes time for the pears to marinate. Cook time includes cooling time.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• Pickled Pears

• 2⁄3 cup olive oil
• 7  tablespoons  balsamic vinegar
• 2  garlic cloves, minced
•  salt
•  pepper
• 1  tablespoon  mixed peppercorns
• 15  ounces canned pears, drained and sliced

• Base

• 1 1⁄4 cups  crumbs from  digestive biscuits (graham crackers may be used, but they are sweeter)
• 1⁄2 cup ground walnuts
• 3⁄4 cup unsalted butter, melted

• Filling

• 6  ounces blue cheese, cut into small pieces, Cashel Blue preferred
• 6  eggs
• 3 (8 ounce) packages cream cheese, at room temperature
• 1  tablespoon fresh chives, minced
• 1  tablespoon green onion, chopped
•  pepper

• For serving

• 10  ounces  mixed salad greens (optional)

Directions

1. Combine olive oil, vinegar, garlic, salt, pepper and peppercorns in a jar.
2. Cover tightly and shake until well-blended.
3. Place pears in a glass bowl and pour the dressing over them.
4. Cover and refrigerate 2-4 hours.
5. Preheat oven to 350°.
6. Combine biscuit crumbs and scallions in a small bowl.
7. Blend in butter.
8. Press into the bottom of a lightly buttered 9" springform pan (or eight 4" springform pans).
9. Bake until lightly browned, 8-10 minutes.
10. Let cool on a rack for 20 minutes.
11. Sprinkle blue cheese over base.
12. Place eggs, cream cheese, chives and green onions in a food processor.
13. Process until smooth, 10-20 seconds.
14. Sprinkle with pepper.
15. Spoon over the blue cheese.
16. Bake until browned and set, about 25-30 minutes.
17. Let cool on a rack for 25-30 minutes.
18. Remove sides of pan(s).
19. To serve, place slices or individual cheesecakes on a plate, and surround with greens and pears.
20. Drizzle some of the pear juice over the greens.