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Roquefort Cheesecake With Pecans

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Ingredients

Adjust Servings:
2 tablespoons unsalted butter, softened
1/2 cup fresh breadcrumb
6 tablespoons freshly grated parmesan cheese
2 lbs low-fat cream cheese, cut in 1 inch pieces, at room temperature
1 cup low-fat sour cream
4 eggs
15 - 20 dashes tabasco sauce or 15 -20 dashes hot sauce
1 cup chopped pecans, lightly toasted
16 ounces crumbled roquefort cheese, cold

Nutritional information

248.1
Calories
192 g
Calories From Fat
21.4 g
Total Fat
11.4 g
Saturated Fat
88.6 mg
Cholesterol
545.4 mg
Sodium
4.3 g
Carbs
0.5 g
Dietary Fiber
0.4 g
Sugars
10.4 g
Protein
84g
Serving Size

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Roquefort Cheesecake With Pecans

Features:
    Cuisine:

    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:)

    • 200 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

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


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    Steps

    1
    Done

    Generously Butter the Sides & Bottom of a 9 Inch Springform Pan.

    2
    Done

    Combine Bread Crumbs & Parmesan; Sprinkle Mixture on Sides & Bottom of Prepared Pan, Shaking Out Any Excess.

    3
    Done

    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
    Done

    With the Motor Running, Add the Eggs Through the Small Feed Tube.

    5
    Done

    Remove the Cover & Sprinkle the Pecans Over the Cheesecake Mixture; Pulse Once or Twice.

    6
    Done

    Add the Crumbled Roquefort & Pulse Once or Twice, Being Careful That You Do not Overmix; Pour the Batter Into the Prepared Pan.

    7
    Done

    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
    Done

    After 10 Minutes, Turn the Oven Down to 250f - Do not Open the Oven Door.

    9
    Done

    After 1 Hour, Turn the Oven Off - Do not Open the Oven Door.

    10
    Done

    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
    Done

    Before Serving, Run a Sharp Knife Around the Edges to Loosten & Carefully Remove the Sides of the Springform Pan.

    12
    Done

    Serve With Crackers as a Cheese Spread or Arrange Thin Slices on a Green Salad Dressed With a Fruit Flavoured Vinaigrette.

    Avatar Of Gabriel Morrison

    Gabriel Morrison

    Grill guru known for his perfectly charred and smoky barbecue dishes.

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