Title: Roquefort Cheesecake (Bon Appetit/july 1983)
Categories: Cheese Appetizer
Yield: 12 Servings
| 1 1/2 | tb | Butter (for pan) |
| 1/2 | c | Breadcrumbs, toasted |
| 1/4 | c | Freshly grated Parmesan |
| 1/2 | lb | Sliced bacon |
| 1 | | Medium onion, minced |
| 1 3/4 | lb | Cream cheese, room temp. |
| 1/2 | lb | Roquefort cheese |
| 4 | | Eggs |
| 1/3 | c | Whipping cream |
| 1/2 | ts | Salt |
| 2 | | To 3 drops hot pepper sauce |
Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and
Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon
in heavy medium skillet until crisp. Remove from pan using tongs and drain
on paper towel. Pour off all but about 1 T bacon fat form skillet. Add
onion. Cover and cook over low heat until translucent, stirring
occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and
Roquefort in blender or processor until smooth. Add eggs, cream, salt and
pepper sauce and process until smooth. Blend in bacon and onion; filling
should retain some texture. Pour into prepared pan. Set pan in roasting
pan. Add enough hot water to come halfway up sides of springofrm. Bake 1
hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with
door ajar. Transfer to rack. Cool to room temp. before removing from pan
and serving.