Blue Cheese Walnut Cheesecake
2 packages (8-ounce) cream cheese, softened
8 ounces crumbled blue cheese
2 1/4 cups sour cream, divided
1/8 teaspoon pepper
1/2 cup chopped walnuts, toasted
red grapes, sliced star fruit and fresh herbs, optional
Preheat oven to 325º F.
In a mixing bowl, beat cream cheese and blue cheese until fluffy.
Add 1 cup of sour cream until blended. Add eggs; beat on low speed
just until combined. Stir in pepper. Pour into a greased
9-inch spring-form pan. Place pan on a baking sheet. Bake at
325 degrees for 25-30 minutes or until center is almost set (top may
crack). Let stand on a wire rack for 5 minutes; spread with remaining
sour cream. Bake 5 minutes longer.
Cool on a wire rack for 10 minutes. Carefully run a knife
around edge of pan to loosen; cool 1 hour longer. Refrigerate
overnight. Remove sides of pan. Sprinkle with walnuts.
Garnish with grapes, star fruit and herbs if desired. Serve with
crackers. Refrigerate leftovers.
Yields 26 servings.
This is an elegant party spread, smooth and creamy with a mild blue
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