Roquefort cheesecake

Yield: 12 Servings

Measure Ingredient
1½ tablespoon Butter (for pan)
½ cup Breadcrumbs, toasted
¼ cup Freshly grated Parmesan
½ pounds Sliced bacon
1 Medium onion, minced
1¾ pounds Cream cheese, room temp.
½ pounds Roquefort cheese
4 Eggs
⅓ cup Whipping cream
½ teaspoon Salt
2 To 3 drops hot pepper sauce

Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat form skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of springofrm. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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