Roquefort Cheesecake With Pecans

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 24
• 2 tablespoons unsalted butter, softened
• 1/2 cup fresh breadcrumb
• 6 tablespoons freshly grated parmesan cheese
• 2 lbs low-fat cream cheese, cut in 1 inch pieces, at room temperature
• 1 cup low-fat sour cream
• 4 eggs
• 15 -20 dashes tabasco sauce or 15 -20 dashes hot sauce
• 1 cup chopped pecans, lightly toasted
• 16 ounces crumbled roquefort cheese, cold

Recipe

• 1 generously butter the sides & bottom of a 9 inch springform pan.
• 2 combine bread crumbs & parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.
• 3 place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl.
• 4 with the motor running, add the eggs through the small feed tube.
• 5 remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.
• 6 add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.
• 7 place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475f oven; place the cheesecake on the next rack up.
• 8 after 10 minutes, turn the oven down to 250f - do not open the oven door.
• 9 after 1 hour, turn the oven off - do not open the oven door.
• 10 after 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days.
• 11 before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan.
• 12 serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.