Baked Pears Stuffed With Cranberries and Blue Cheese
These stuffed pears are stunningly beautiful and delicious. They’re easy and quick to prepare, too. What’s not to love?
Author: Blue Cayenne
Quiche of the Giants: Cheese, Broccoli and Onion
This is a quiche of culinary giants. The filling for this savory tart is a variation on Craig Claiborne’s famous Quiche Lorraine filling and the crust is from Ina Garten. It doesn’t get a lot better (or bigger) than that. You can find the links…
Oldies But Goodies: Mediterranean Greens and Phyllo Pie
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for Mediterranean Greens and Phyllo Pie . You will find the recipe here. .
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page: Blue Cayenne.If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
You Can’t Have Too Many Banana Cakes
Wasn’t it Wallis Simpson (or was it Babe Paley) who famously said that you can never been too rich or too thin? Here is an update. You can never have too many Banana Cake recipes. We have many banana recipes here on Blue Cayenne and…
Oldies But Goodies: Pickle Brine Margarita
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for a wonderful Pickle Brine Margarita. You will find the recipe here.. Want to dive deeper into…
Savory Blue Cheese Cheesecake
Need a quick and elegant appetizer? Want to showcase some nice cheese?
This Savory Blue Cheese Cheesecake is your recipe!
This recipe is open to a lot of variation, too—chopped chiles, red peppers, caramelized onions and on and on. For variation, you could sub in goat cheese for all or part of the blue cheese. You can serve this with crackers or thin slices of an artisanal bread, although the crunchy Panko crust can carry the appetizer dish by itself. This would be wonderful with a glass of rose and some beautiful sliced Bosc pears.
Don’t let this cheesecake’s small size fool you. This is one very rich dessert. Your guests will only need a small slice to unleash the cheesecake’s wonderful flavors.
This recipe is adapted from one that appeared here. The original recipe featured Mirassou Wines and appeared on wonderful The Hungry Couple NYC site.
Here is the recipe as I prepared it in my kitchen.
Savory Blue Cheese Cheesecake
February 27, 2025
Ingredients
- For the crust:
- 1/3 C. unseasoned Panko breadcrumbs
- 1/4 C. walnuts (chopped fine but not to the point of being oily)
- 2 T. unsalted butter (melted)
- For The Filling:
- 8 oz. cream cheese
- 2-4 oz. blue cheese
- 1/4 C. sour cream
- 2 T. chopped chives
- 2 T. chopped green chiles
- 1 egg (beaten)
- 1 t. lemon juice
- Pinch of black pepper
- For Topping:
- 1/2 C. walnut pieces (or pecans)
- 1 T. honey
Directions
- Step 1 Preheat oven to 350 degrees F. Prepare a small springform pan by spraying it with cooking spray. Set aside.
- Step 2 Put the unseasoned Panko breadcrumbs, walnuts and melted butter into the bowl of your food processor. Process until mixed and the walnuts are chopped fine. Press this mixture into your prepared springform pan. Set aside.
- Step 3 Combine the cream cheese, blue cheese (use 2 to 4 oz. of blue cheese depending upon your taste), sour cream, egg, lemon juice and black pepper in the bowl of your food processor and process to combine until you have a smooth mixture. Add in the chopped chives and green chiles and process briefly to incorporate into the cheese mixture. Spoon this mixture into our prepared pan and bake for about 30 minutes. Remove from the oven and let the cheesecake cool. I covered my cheesecake and refrigerated it overnight.
- Step 4 When you are ready to serve, combine the walnuts and honey and roast them briefly in the oven at about 400 degrees F. for 5 minutes. (Use a tray for this step and either a Silpat or a sheet of parchment.) Remove from the oven and cool. Once cool, use the nut mixture and some of the baked Panko crumbs that have fallen off the cake to decorate the top of the cheesecake.
Cheesy Risotto Cakes
This is an excellent way to use left-over risotto. You can use your favorite risotto recipe. I suggest you use Blue Cayenne’s Porcini Mushroom Risotto recipe (omitting the green peas). You can find that recipe here. This recipe is from Susan Spungen’s cookbook Veg Forward.…
White Bean and Spinach Soup
Are you world weary? World Weary. That was an iconic Noel Coward song if you don’t recognize the reference. You can play it by clicking the link that follows. Sit back and enjoy a moment in a gentler time. (World Weary.) Not too hard to…
Oldies But Goodies: Apple Tart
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for an Apple Tart. You will find the recipe here..
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page: Blue Cayenne.If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
Pear Almond Cake
You have to eat this one fast. This wonderful (and easy!) Pear Cake is exceptional on the day it is baked, full of caramelized pears suspended in a vanilla and almond-flavored tender almond flour cake. Starting on the day after the cake is baked, the…
