Roquefort Cheesecake(Bon Appetit/July 1983)

* Exported from MasterCook *

ROQUEFORT CHEESECAKE (BON APPETIT/JULY 1983)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Holiday
Appetizers Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tb Butter (for pan)
1/2 c Breadcrumbs, toasted
1/4 c Freshly grated Parmesan
1/2 lb Sliced bacon
1 Medium onion, minced
1 3/4 lb Cream cheese, room temp.
1/2 lb Roquefort cheese
4 Eggs
1/3 c Whipping cream
1/2 ts 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.



- - - - - - - - - - - - - - - - - -