Thread: 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

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

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

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!

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]

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

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.