Roquefort Cheesecake
2 - 8 oz pkgs cream cheese, softened
1 - 8 oz pkg roquefort cheese, chopped
1/2 c sour cream
2 T chopped fresh chives
1 T chopped fresh parsley
2 large eggs
2 T all purpose flour
1/2 jar pear preserves (about 5 -6 oz preserves)
1/2 c toasted pecans 9or toasted walnuts)
bunches of grapes for decoration on the plate
Preheat oven to 325 degrees. Beat first 4 ingredients with electric mixer until blended, add eggs one at a time until just blended. Fold in flour. Pour into greased springform pan ( parchment paper on the bottom of the springform pan works nicely here.)
Bake at 325 for 1 hour or until set.
Run a knife around the inside rim of the pan, let cool on a wire rack for 30 minutes. then cover and chill 8 hours before removing outer ring.
To serve, spread pear preserves on top, and sprinkle with toasted pecans, garnish the plate with bunches of grapes. Serve with crackers or use as a spread on celery.
2 - 8 oz pkgs cream cheese, softened
1 - 8 oz pkg roquefort cheese, chopped
1/2 c sour cream
2 T chopped fresh chives
1 T chopped fresh parsley
2 large eggs
2 T all purpose flour
1/2 jar pear preserves (about 5 -6 oz preserves)
1/2 c toasted pecans 9or toasted walnuts)
bunches of grapes for decoration on the plate
Preheat oven to 325 degrees. Beat first 4 ingredients with electric mixer until blended, add eggs one at a time until just blended. Fold in flour. Pour into greased springform pan ( parchment paper on the bottom of the springform pan works nicely here.)
Bake at 325 for 1 hour or until set.
Run a knife around the inside rim of the pan, let cool on a wire rack for 30 minutes. then cover and chill 8 hours before removing outer ring.
To serve, spread pear preserves on top, and sprinkle with toasted pecans, garnish the plate with bunches of grapes. Serve with crackers or use as a spread on celery.
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