Roquefort Cheesecake With Pecans

1. 1

   Generously butter the sides & bottom of a 9 inch springform pan.

2. 2

   Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.

3. 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. 4

   With the motor running, add the eggs through the small feed tube.

5. 5

   Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.

6. 6

   Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.

7. 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. 8

   After 10 minutes, turn the oven down to 250F - DO NOT open the oven door.

9. 9

   After 1 hour, turn the oven off - DO NOT open the oven door.

10. 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. 11

    Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan.

12. 12

    Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.

* Per serving · 4 servings · Values may vary.