Blue Cheese “Cheesecake” Recipe - Delicious Savory Cheesecake Recipe

Beautiful, velvety texture on this savory cheesecake. Plate on a charcuterie board or on it’s own with dried fruits and pistachios.

This is a savory cheesecake recipe that is great by itself with a sauce or as a part of a charcuterie boaed. For the best flavor, the cheesecake should be refrigerated 24 hours after baking. If you make the cranberry sauce, it is best when served chilled also refrigerated for 24 hours. This will help develop the flavors more.

Ingredients:

1 lb cream cheese, room temperature

10 oz Reyes blue cheese (gorganzola is also good)

3 eggs

2-1/2 c sour cream, (1 for topping, 1-1/2 c for mixture)

3 leaves sage  (picked and torn)

Pinch salt

Freshly cracked black pepper (10 turns on pepper mill)

For the cranberry sauce:

16 oz fresh cranberries

2 c cranberry juice

1/2 tsp grated ginger

1/2 c raw cane sugar

1 cinnamon stick

Tools needed:

Mixing bowl

Wire whisk

Measuring cup

Small stock pot

Measuring spoons

Microplane zester

Cooling rack

Rubber spatula

How to make it:

***First, let’s make the cranberry sauce.

Place all ingredients for the sauce into the stock pot. Heat over high heat to bring the liquid to a boil and reduce heat to medium low to keep on a low simmer. Simmer around 45 minutes to 1 hour. The cranberries will pop and soften when done. The liquid will be reduced to a syrup consistency.

***Let’s start to make the cheesecake:

Place cream cheese on counter top to soften for 1 hour. The cheese must be softened to the ingredients mix properly.

Add the eggs to the mixing bowl and whisk until they are mixed thoroughly, like you’re making scrambled eggs.

Add the softened cream cheese to the bowl and whisk into the eggs until fully incorporated and smooth. Add the sour cream and mix in thoroughly. Add the blue cheese and fold in to the mixture with a rubber spatula.

Lightly oil a 9x9 cake pan or spring form pan, wipe off residual oil with a clean towel. Pour the batter in and bake at 325 for for about 50-65 minutes. The middle will have a slight jiggle when ready. Allow cake to cool on the countertop preferably on cooling rack for about 30 minutes before refrigerating. As I mentioned above, this cake has the best flavor when chilled for 24 hours before serving.

Serve with the cranberry sauce on top. If you don't like the cranberry sauce or isn’t the season, this is also good with dried fruits, prosciutto, pistacchio, and salami.

Enjoy

Logan