Not tried, but yet another recipe in (of all things) a Birds & Bloom's
magazine insert.

Blue Cheese Walnut Cheesecake

2 pkgs. (8 oz. each) cream cheese, softened
8 oz. crumbled blue cheese
2-1/4 c. sour cream, divided
3 eggs
1/4 tsp. pepper
1/2 c. chopped walnuts, toasted
Garnish: Red grapes, sliced star fruit, fresh herbs (optional)
Assorted crackers

In a mixing bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup
of sour cream until blended. Add eggs. Beat with a hand mixer on low speed
until just combined. Stir in pepper. Pour into a greazed 9-inch springform
pan. Bake at 325F for 25-30 minutes or until center is almost set. (The
top may crack.) Let stand on a wire rack to cool for 5 minutes. Spread
with remaining sour cream and bake 5 minutes longer.

Cool on a wire rack 10 minutes. Carefully run a knife around the end of the
pan to loosen. Cool for 1 hour longer. Remove sides of pan. Sprinkle with
toasted walnuts. Garnish with grapes, star fruit and any herbs desired.
Serve with crackers. Refrigerate leftovers. Serves 26 (HA! RIGHT!)

"jmcquown" > wrote in message
...
> Not tried, but yet another recipe in (of all things) a Birds & Bloom's
> magazine insert.
>
> Blue Cheese Walnut Cheesecake
>
> 2 pkgs. (8 oz. each) cream cheese, softened
> 8 oz. crumbled blue cheese
> 2-1/4 c. sour cream, divided
> 3 eggs
> 1/4 tsp. pepper
> 1/2 c. chopped walnuts, toasted
> Garnish: Red grapes, sliced star fruit, fresh herbs (optional)
> Assorted crackers
>
> In a mixing bowl, beat cream cheese and blue cheese until fluffy. Add 1
> cup
> of sour cream until blended. Add eggs. Beat with a hand mixer on low
> speed
> until just combined. Stir in pepper. Pour into a greazed 9-inch
> springform
> pan. Bake at 325F for 25-30 minutes or until center is almost set. (The
> top may crack.) Let stand on a wire rack to cool for 5 minutes. Spread
> with remaining sour cream and bake 5 minutes longer.
>
> Cool on a wire rack 10 minutes. Carefully run a knife around the end of
> the
> pan to loosen. Cool for 1 hour longer. Remove sides of pan. Sprinkle
> with
> toasted walnuts. Garnish with grapes, star fruit and any herbs desired.
> Serve with crackers. Refrigerate leftovers. Serves 26 (HA! RIGHT!)
>
Oh, my . . . that sounds good. Got to try it, but I need an occasion.
Janet

On Mar 24, 4:27�pm, "jmcquown" > wrote:
> Not tried, but yet another recipe in (of all things) a Birds & Bloom's
> magazine insert.
>
> Blue Cheese Walnut Cheesecake
>
> 2 pkgs. (8 oz. each) cream cheese, softened
> 8 oz. crumbled blue cheese
> 2-1/4 c. sour cream, divided
> 3 eggs
> 1/4 tsp. pepper
> 1/2 c. chopped walnuts, toasted
> Garnish: Red grapes, sliced star fruit, fresh herbs (optional)
> Assorted crackers
>
> In a mixing bowl, beat cream cheese and blue cheese until fluffy. *Add 1 cup
> of sour cream until blended. *Add eggs. *Beat with a hand mixer on low speed
> until just combined. *Stir in pepper. *Pour into a greazed 9-inch springform
> pan. *Bake at 325F for 25-30 minutes or until center is almost set. *(The
> top may crack.) *Let stand on a wire rack to cool for 5 minutes. *Spread
> with remaining sour cream and bake 5 minutes longer.
>
> Cool on a wire rack 10 minutes. *Carefully run a knife around the end of the
> pan to loosen. *Cool for 1 hour longer. *Remove sides of pan. *Sprinkle with
> toasted walnuts. *Garnish with grapes, star fruit and any herbs desired.
> Serve with crackers. *Refrigerate leftovers. *Serves 26 (HA! RIGHT!)

Jill, this looks great, thank for sharing.
Rosie

One time on Usenet, "jmcquown" > said:

> Not tried, but yet another recipe in (of all things) a Birds & Bloom's
> magazine insert.
>
> Blue Cheese Walnut Cheesecake

<snip>

Sounds good, Jill -- please post your results if/when you make it...

--
Jani in WA

One time on Usenet, "Janet B." > said:
>
> "jmcquown" > wrote in message
> ...

<snip>

> > Cool on a wire rack 10 minutes. Carefully run a knife around the end of
> > the
> > pan to loosen. Cool for 1 hour longer. Remove sides of pan. Sprinkle
> > with
> > toasted walnuts. Garnish with grapes, star fruit and any herbs desired.
> > Serve with crackers. Refrigerate leftovers. Serves 26 (HA! RIGHT!)
> >
> Oh, my . . . that sounds good. Got to try it, but I need an occasion.
> Janet

I'm thinking about saving that one for New Year's Eve... :-)

--
Jani in WA

Little Malice wrote:
> One time on Usenet, "jmcquown" > said:
>
>> Not tried, but yet another recipe in (of all things) a Birds &
>> Bloom's magazine insert.
>>
>> Blue Cheese Walnut Cheesecake
>
> <snip>
>
> Sounds good, Jill -- please post your results if/when you make it...

If I make it it won't be until October for John's birthday. I'll be sure to
let you know. I've never made a cheesecake before.

Jill

On Sun, 25 Mar 2007 02:19:09 GMT, unge (Little
Malice) wrote:

>One time on Usenet, "jmcquown" > said:
>
>> Not tried, but yet another recipe in (of all things) a Birds & Bloom's
>> magazine insert.
>>
>> Blue Cheese Walnut Cheesecake
>
><snip>
>
>Sounds good, Jill -- please post your results if/when you make it...

Too bad it didn't specify spreading because I bet a lot of people will
eat it with a fork and wonder why they don't like it.

I'd serve it with sliced apples, pears, bread or crackers and a
spreading knife, not a fork.

--
See return address to reply by email

sf wrote:
> On Sun, 25 Mar 2007 02:19:09 GMT, unge (Little
> Malice) wrote:
>
>> One time on Usenet, "jmcquown" > said:
>>
>>> Not tried, but yet another recipe in (of all things) a Birds &
>>> Bloom's magazine insert.
>>>
>>> Blue Cheese Walnut Cheesecake
>>
>> <snip>
>>
>> Sounds good, Jill -- please post your results if/when you make it...
>
> Too bad it didn't specify spreading because I bet a lot of people will
> eat it with a fork and wonder why they don't like it.
>
> I'd serve it with sliced apples, pears, bread or crackers and a
> spreading knife, not a fork.

I'm not a cheesecake gourmet so I wouldn't know. Might make it with a
graham cracker crust. But is that NYC cheesecake or SF cheesecake? I have
no idea. I am not a dessert person. As specified, I posted it from an
insert from Birds & Blooms magazine.

On Sun, 25 Mar 2007 10:48:00 -0600, "jmcquown"
> wrote:

>sf wrote:
>> On Sun, 25 Mar 2007 02:19:09 GMT, unge (Little
>> Malice) wrote:
>>
>>> One time on Usenet, "jmcquown" > said:
>>>
>>>> Not tried, but yet another recipe in (of all things) a Birds &
>>>> Bloom's magazine insert.
>>>>
>>>> Blue Cheese Walnut Cheesecake
>>>
>>> <snip>
>>>
>>> Sounds good, Jill -- please post your results if/when you make it...
>>
>> Too bad it didn't specify spreading because I bet a lot of people will
>> eat it with a fork and wonder why they don't like it.
>>
>> I'd serve it with sliced apples, pears, bread or crackers and a
>> spreading knife, not a fork.
>
>I'm not a cheesecake gourmet so I wouldn't know. Might make it with a
>graham cracker crust. But is that NYC cheesecake or SF cheesecake? I have
>no idea. I am not a dessert person. As specified, I posted it from an
>insert from Birds & Blooms magazine.
>
It's the blue cheese part, Jill.... not the crust. It sounds more
like an appetizer than a dessert and definately not meant to be served
in dessert style hunks to be eaten with a fork.

--
See return address to reply by email

jmcquown wrote:

>
> I'm not a cheesecake gourmet so I wouldn't know. Might make it with a
> graham cracker crust. But is that NYC cheesecake or SF cheesecake? I have
> no idea. I am not a dessert person. As specified, I posted it from an
> insert from Birds & Blooms magazine.


That's designed to be an appetizer rather than a dessert, I'd say,
unless you'd want to use it as the equivalent of a cheese/fruit course
after a meal..

I'm saving it to try. I love savory appetizers like this. Thanks!

If you want to try a dessert cheesecake, this is my favorite:

CHEESE CAKE
Source: _The Fannie Farmer Cookbook_

1 cup zwieback or graham cracker crumbs
4 tablespoons melted butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups sugar
4 eggs, separated
1 cup sour cream
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 pound cream cheese at room temperature

Combine the crumbs, melted butter, cinnamon, nutmeg, and 1/4 cup of
the sugar
in a bowl and mix well. Butter a 9-inch springform pan and pat the
crumb
mixture over the bottom and 1 inch up the sides. Chill. Preheat the
oven to
325F. Beat the egg yolks with an electric beater until they are thick
and
pale. Add the sour cream, flour, salt, 3/4 cup sugar, and vanilla and
beat
until well blended. Add the cream cheese and beat until smooth. Beat
the egg
whites until foamy, then gradually beat in the remianing 1/4 cup of
sugar,
beating until the whites are stiff and shiny. Fold into the cream
cheese
mixture. Spoon into the crumb crust. Bake about 1 hour, or until the
center
does not tremble when the cake is gently shaken. Cool, then chill in
the
refrigerator.