' Willamette Valley Vineyards - Roquefort Blue Cheese Cheesecake

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Roquefort Blue Cheese Cheesecake

Roquefort Blue Cheese Cheesecake
Recipe by Chef Eric Nelson

6 oz Roquefort Cheese

1/2 oz butter

2 1/2 oz cream cheese

1 tsp pepper

4 oz red onion

4 egg yolks

3 whole eggs

1/2 oz garlic

1 tbsp salt


This recipe for the Roquefort Blue Cheese Cheesecake is packed with all of your favorite summer flavors. Add this dessert to your next summer party menu as well as our 2010 Quinta Reserva Pinot Noir Port Style that has a rich fragrance of caramel, candied walnuts, and freshley-baked banana bread.


In saute pan over high heat saute red onion in butter until translucent, add garlic, and cook until garlic browns slightly. Set aside. In a mixer, with the paddle, cream the cheese, Roquefort, salt and pepper. On low speed add one more egg at a time, stopping to scrape down the bowl in between each addition. Have a crust pre-baked in a 10" spring form pan and add mixture. Cook at 500° for 15 minutes then bring the temperature down to 200° and cook for additional hour. Turn oven off and prop door open, let cheesecake set for 30 minutes. Remove from oven and let cool to room temperature. Refrigerate for 24-48 hours before cutting into.

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