Wisconsin Blue Cheese Cheesecake
- 2 (8-ounce) packages cream cheese, at room temperature
- 2 cups (12 ounces) finely crumbled blue cheese, at room temperature
- 3 eggs, at room temperature
- ¼ cup sour cream
- 2 tablespoons clover or orange blossom honey
- Pinch of kosher salt
- Pinch of fresh cracked pepper
- ½ cup caramel topping
- Water crackers (optional)
Instructions:
When you want to serve something impressive and unexpected at your next dinner party, consider this savory cheesecake.
- Heat the oven to 300°F. Spray an 8-inch spring form pan with cooking spray. Line the bottom with parchment paper and spray again.
- In a large bowl, beat the cream cheese until smooth. Measure out ¼ cup of the blue cheese and set aside. To the remaining blue cheese, add the eggs, one at a time, beating well after each addition. Scrape the mixture off the sides of the bowl. Add the sour cream, honey, salt, and pepper. Beat until combined. Pour into the pan.
- Place a shallow pan of water on the bottom rack in the oven, and place the cheesecake on the rack above it. (Steam from the water will help prevent cracks in the cheesecake.) Bake 40 minutes.
- Remove the cheesecake from the oven. Sprinkle the reserved blue cheese over the top of the cheesecake and bake 10 to 15 minutes more, until lightly browned. Cool in the pan, to room temperature.
- To serve , cut the cheesecake into wedges. Drizzle each plate with caramel; place the wedge on the plate. Serve with crackers, if desired.