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Thread: Blue cheesecake

  1. #1
    [email protected] Guest

    Default Blue cheesecake

    My wife and I are going to try this recipe. She says "I've never had a
    savoury cheesecake before." We'd like to know what you think of it. It
    lists a few cheeses it could be made with. We're going to try it using
    Cambozola Blue.


    Blue Cheesecake
    From Pacific Northwest Wining & Dining
    Serves 12 to 16

    Ingredients:
    1-1/2 cups water
    1/2 cup medium-grind cornmeal
    1 tablespoon chopped garlic
    1 tablespoon dried basil, crumbled (optional)
    1-1/2 teaspoons herbes de Provence, crumbled
    1-1/2 teaspoons kosher salt
    Three 8-ounce packages cream cheese, at room temperature
    1/2 pound Oregon Blue Vein, Oregonzola, Gorgonzola, Roquefort, or
    other high-quality blue cheese, cut into chunks, at room temperature
    3 large eggs
    1/4 cup (1 ounce) freshly shredded Parmesan cheese
    1 head garlic, cloves separated and roasted (See Cook's Hint, below)
    1/2 cup whole hazelnuts, pine nuts, or almonds, toasted
    Crostini or crackers, for serving, optional

    Directions:
    1. Bring the water to a boil in a small saucepan. Slowly stir in the
    cornmeal, stirring in one direction to avoid lumps, then add the
    garlic, basil (if using), herbes de Provence, and salt. Reduce the
    heat to a simmer and cook until smooth and creamy, stirring
    occasionally and adjusting the heat as necessary so the polenta
    doesn't overcook or bubble up and splatter, 12 to 15 minutes.

    2. While the polenta is cooking, place the cream cheese and blue
    cheese in a large mixing bowl. Add the eggs one at a time and mix by
    hand (if you are very strong!) or beat with an electric mixer until
    the eggs are thoroughly incorporated. Set aside.

    3. Arrange the oven rack in the center of the oven. Preheat the oven
    to 325 degrees F. Lightly oil a 9-inch springform pan or spray with
    nonstick cooking spray.

    4. When the polenta is done, remove it from the heat and stir in the
    Parmesan cheese. Let cool for 5 minutes. With a rubber spatula, press
    the polenta into the bottom of the prepared springform pan and set
    aside.

    5. Pour the reserved cheese filling evenly over the polenta crust. Tap
    the pan lightly on the counter to remove any air bubbles. Squeeze the
    garlic cloves from their skins and arrange them around the perimeter
    of the pan at equal distances. Sprinkle the hazelnuts evenly in the
    center of the cheesecake.

    6. Place the cheesecake on a baking sheet to catch any drips, transfer
    to the oven, and bake for 1 hour, or until the cake springs back when
    lightly jiggled and the internal temperature on an instant-read
    thermometer reaches 160 degrees F. Cool on a wire rack for at least 1
    hour.

    7. To serve, release and remove the sides of the springform pan. Serve
    the cheesecake warm or at room temperature, cut into slices as an
    appetizer or spread onto crostini or crackers for a more rustic look.
    The cheesecake can be covered and kept in the refrigerator for up to 1
    week (its flavors meld and deepen the longer it sits). If serving from
    the refrigerator, slice and warm it in a 350 degree F oven or
    microwave briefly before serving.

    Cook's Hint: To roast individual cloves of garlic, preheat the oven to
    375 degrees F. Remove as much skin as possible from each clove, place
    in a small baking dish without crowding (a pie plate also works well
    for this), cover tightly with aluminum foil, and bake until the garlic
    is very tender and easily squeezed from the skin, 35 minutes.

    Best wishes

  2. #2
    Sqwertz Guest

    Default Re: Blue cheesecake

    [email protected] wrote:
    > My wife and I are going to try this recipe. She says "I've never had a
    > savoury cheesecake before." We'd like to know what you think of it. It
    > lists a few cheeses it could be made with. We're going to try it using
    > Cambozola Blue.


    My mother makes this with a true blue. Cambazola is much milder and I'm
    of the opinion you need to use something riper and stinkier for the full
    effect of this dish.

    -sw

  3. #3
    Boron Elgar Guest

    Default Re: Blue cheesecake

    On Wed, 25 Feb 2009 08:55:57 -0800 (PST), [email protected]
    wrote:

    >My wife and I are going to try this recipe. She says "I've never had a
    >savoury cheesecake before." We'd like to know what you think of it. It
    >lists a few cheeses it could be made with. We're going to try it using
    >Cambozola Blue.
    >
    >
    >Blue Cheesecake
    >From Pacific Northwest Wining & Dining
    >Serves 12 to 16
    >

    This sounds great. I may have to throw a party just to make it.

    Boron

  4. #4
    Bob Ezrin Guest

    Default Re: Blue cheesecake

    Sometime around Wed, 25 Feb 2009 08:55:57 -0800 (PST),
    [email protected] claimed:

    Please report back with your result Brother Ramon! As a lifelong
    cheesecake fan this recipe sounds very interesting.

    >My wife and I are going to try this recipe. She says "I've never had a
    >savoury cheesecake before." We'd like to know what you think of it. It
    >lists a few cheeses it could be made with. We're going to try it using
    >Cambozola Blue.
    >
    >
    >Blue Cheesecake
    >From Pacific Northwest Wining & Dining
    >Serves 12 to 16
    >
    >Ingredients:
    >1-1/2 cups water
    >1/2 cup medium-grind cornmeal
    >1 tablespoon chopped garlic
    >1 tablespoon dried basil, crumbled (optional)
    >1-1/2 teaspoons herbes de Provence, crumbled
    >1-1/2 teaspoons kosher salt
    >Three 8-ounce packages cream cheese, at room temperature
    >1/2 pound Oregon Blue Vein, Oregonzola, Gorgonzola, Roquefort, or
    >other high-quality blue cheese, cut into chunks, at room temperature
    >3 large eggs
    >1/4 cup (1 ounce) freshly shredded Parmesan cheese
    >1 head garlic, cloves separated and roasted (See Cook's Hint, below)
    >1/2 cup whole hazelnuts, pine nuts, or almonds, toasted
    >Crostini or crackers, for serving, optional
    >
    >Directions:
    >1. Bring the water to a boil in a small saucepan. Slowly stir in the
    >cornmeal, stirring in one direction to avoid lumps, then add the
    >garlic, basil (if using), herbes de Provence, and salt. Reduce the
    >heat to a simmer and cook until smooth and creamy, stirring
    >occasionally and adjusting the heat as necessary so the polenta
    >doesn't overcook or bubble up and splatter, 12 to 15 minutes.
    >
    >2. While the polenta is cooking, place the cream cheese and blue
    >cheese in a large mixing bowl. Add the eggs one at a time and mix by
    >hand (if you are very strong!) or beat with an electric mixer until
    >the eggs are thoroughly incorporated. Set aside.
    >
    >3. Arrange the oven rack in the center of the oven. Preheat the oven
    >to 325 degrees F. Lightly oil a 9-inch springform pan or spray with
    >nonstick cooking spray.
    >
    >4. When the polenta is done, remove it from the heat and stir in the
    >Parmesan cheese. Let cool for 5 minutes. With a rubber spatula, press
    >the polenta into the bottom of the prepared springform pan and set
    >aside.
    >
    >5. Pour the reserved cheese filling evenly over the polenta crust. Tap
    >the pan lightly on the counter to remove any air bubbles. Squeeze the
    >garlic cloves from their skins and arrange them around the perimeter
    >of the pan at equal distances. Sprinkle the hazelnuts evenly in the
    >center of the cheesecake.
    >
    >6. Place the cheesecake on a baking sheet to catch any drips, transfer
    >to the oven, and bake for 1 hour, or until the cake springs back when
    >lightly jiggled and the internal temperature on an instant-read
    >thermometer reaches 160 degrees F. Cool on a wire rack for at least 1
    >hour.
    >
    >7. To serve, release and remove the sides of the springform pan. Serve
    >the cheesecake warm or at room temperature, cut into slices as an
    >appetizer or spread onto crostini or crackers for a more rustic look.
    >The cheesecake can be covered and kept in the refrigerator for up to 1
    >week (its flavors meld and deepen the longer it sits). If serving from
    >the refrigerator, slice and warm it in a 350 degree F oven or
    >microwave briefly before serving.
    >
    >Cook's Hint: To roast individual cloves of garlic, preheat the oven to
    >375 degrees F. Remove as much skin as possible from each clove, place
    >in a small baking dish without crowding (a pie plate also works well
    >for this), cover tightly with aluminum foil, and bake until the garlic
    >is very tender and easily squeezed from the skin, 35 minutes.
    >
    >Best wishes



  5. #5
    Mr. Bill Guest

    Default Re: Blue cheesecake

    On Thu, 26 Feb 2009 11:22:56 +1100, Bob Ezrin <[email protected]> wrote:

    >Please report back with your result Brother Ramon! As a lifelong
    >cheesecake fan this recipe sounds very interesting.
    >
    >>My wife and I are going to try this recipe. She says "I've never had a
    >>savoury cheesecake before.


    Here is another cheesecake savory hit at our parties....

    @@@@@ Now You're Cooking! Export Format

    Basil Cheesecake

    desserts

    1 tablespoon butter
    1/2 cup bread crumbs
    1/4 cup parmesan cheese, grated
    2 1/2 cup basil, fresh
    1/2 cup parsley
    1/4 cup olive oil
    1/2 teaspoon salt
    1 garlic clove
    1 lb ricotta cheese, room temp.
    2 lb cream cheese, room temp.
    1/2 lb parmesan cheese, grated
    5 eggs
    1/2 cup pine nuts, lightly toasted

    Preheat oven to 325F. Butter bottom and sides of 10" spring form pan.
    Mix
    bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into pan,
    turning to coat completely.

    Mix basil leaves, parsley, oil, salt and garlic in food processor
    until
    smooth paste forms, about 2 minutes, scraping sides occasionally. Put
    ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix
    until
    smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this
    mixture
    to a small bowl. Into the original 2/3 cheese mixture, fold in the
    basil
    mixture until well blended. Pour the basil mixture into the prepared
    pan
    and carefully spread an even layer of the cheese mixture on top.
    Sprinkle
    with pine nuts. Set pan on a baking sheet. Bake 1 1/2 hours. Turn oven
    off
    and cool cheesecake about 1 hour with the oven door slightly ajar.
    Transfer
    to a rack and cool completely. Serve at room temperature, or slightly
    warmed.


    Yield: 12 servings


    ** Exported from Now You're Cooking! v5.84 **



    The Fine Art of Cooking involves personal choice.
    Many preferences, ingredients, and procedures may not
    be consistent with what you know to be true.
    As with any recipe, you may find your personal
    intervention will be necessary. Bon Appétit!


  6. #6
    Dan Abel Guest

    Default Re: Blue cheesecake

    In article <go3ums$8b3$[email protected]>,
    Sqwertz <[email protected]> wrote:

    > [email protected] wrote:
    > > My wife and I are going to try this recipe. She says "I've never had a
    > > savoury cheesecake before." We'd like to know what you think of it. It
    > > lists a few cheeses it could be made with. We're going to try it using
    > > Cambozola Blue.

    >
    > My mother makes this with a true blue. Cambazola is much milder and I'm
    > of the opinion you need to use something riper and stinkier for the full
    > effect of this dish.


    I'm with Steve. You need a lot of flavor for that much cream cheese.

    Besides, unless Cambazola is a lot cheaper where you are, you should be
    able to find a cheaper substitute. Cambazola is made in Germany, and
    you can get generic blue cheese made in the style of Gorgonzola for much
    cheaper in the US. Of course, if you are in the EU and get Cambazola
    cheap, then if you like the recipe as given, you might consider
    substituting more Cambazola for some of the cream cheese for your second
    try.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  7. #7
    Sqwertz Guest

    Default Re: Blue cheesecake

    Dan Abel <[email protected]> wrote:

    > Besides, unless Cambazola is a lot cheaper where you are, you should be
    > able to find a cheaper substitute.


    I was eating some Cambazola the other day, for the 30th time, and I
    got to thinking about the name.

    Camembert + Gorgonzola. Duh!

    -sw

  8. #8
    Jean B. Guest

    Default Re: Blue cheesecake

    Mr. Bill wrote:
    > On Thu, 26 Feb 2009 11:22:56 +1100, Bob Ezrin <[email protected]> wrote:
    >
    >> Please report back with your result Brother Ramon! As a lifelong
    >> cheesecake fan this recipe sounds very interesting.
    >>
    >>> My wife and I are going to try this recipe. She says "I've never had a
    >>> savoury cheesecake before.

    >
    > Here is another cheesecake savory hit at our parties....
    >
    > @@@@@ Now You're Cooking! Export Format
    >
    > Basil Cheesecake
    >
    > desserts
    >
    > 1 tablespoon butter
    > 1/2 cup bread crumbs
    > 1/4 cup parmesan cheese, grated
    > 2 1/2 cup basil, fresh
    > 1/2 cup parsley
    > 1/4 cup olive oil
    > 1/2 teaspoon salt
    > 1 garlic clove
    > 1 lb ricotta cheese, room temp.
    > 2 lb cream cheese, room temp.
    > 1/2 lb parmesan cheese, grated
    > 5 eggs
    > 1/2 cup pine nuts, lightly toasted
    >
    > Preheat oven to 325F. Butter bottom and sides of 10" spring form pan.
    > Mix
    > bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into pan,
    > turning to coat completely.
    >
    > Mix basil leaves, parsley, oil, salt and garlic in food processor
    > until
    > smooth paste forms, about 2 minutes, scraping sides occasionally. Put
    > ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix
    > until
    > smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this
    > mixture
    > to a small bowl. Into the original 2/3 cheese mixture, fold in the
    > basil
    > mixture until well blended. Pour the basil mixture into the prepared
    > pan
    > and carefully spread an even layer of the cheese mixture on top.
    > Sprinkle
    > with pine nuts. Set pan on a baking sheet. Bake 1 1/2 hours. Turn oven
    > off
    > and cool cheesecake about 1 hour with the oven door slightly ajar.
    > Transfer
    > to a rack and cool completely. Serve at room temperature, or slightly
    > warmed.
    >
    >
    > Yield: 12 servings
    >
    >
    > ** Exported from Now You're Cooking! v5.84 **
    >
    >
    >
    > The Fine Art of Cooking involves personal choice.
    > Many preferences, ingredients, and procedures may not
    > be consistent with what you know to be true.
    > As with any recipe, you may find your personal
    > intervention will be necessary. Bon Appétit!
    >

    OMG! This sounds awesome!

    --
    Jean B.

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