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Name: Roquefort Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 To 3 drops hot pepper sauce; 1/2 lb Sliced bacon; 1 Medium onion, minced; 1/2 lb Roquefort cheese; 4 Eggs; 1/2 ts Salt; 1/4 c Grated Parmesan fresh; 1/2 c Breadcrumbs, toasted; 1 1/2 tb Butter (for pan); 1/3 c Whipping cream; 1 3/4 lb Cream cheese, room temp.

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INGREDIENTS

2 To 3 drops hot pepper sauce
1/2 lb Sliced bacon
1 Medium onion, minced
1/2 lb Roquefort cheese
4 Eggs
1/2 ts Salt
1/4 c Grated Parmesan ; fresh
1/2 c Breadcrumbs, toasted
1 1/2 tb Butter (for pan)
1/3 c Whipping cream
1 3/4 lb Cream cheese, room temp.

Servings

INSTRUCTIONS

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.

NOTES

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Roquefort Cheesecake

2 To 3 drops hot pepper sauce
1/2 lb Sliced bacon
1 Medium onion, minced
1/2 lb Roquefort cheese
4 Eggs
1/2 ts Salt
1/4 c Grated Parmesan fresh
1/2 c Breadcrumbs, toasted
1 1/2 tb Butter (for pan)
1/3 c Whipping cream
1 3/4 lb Cream cheese, room temp.

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.

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 12 Servings

Calories: 290
Calories from Fat: 214 (74%)

Amt Per Serving		% DV

	Total Fat 23.7g	32 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 2.4g
Cholesterol 386.2mg		119 %
Sodium 644.4mg		22 %
Potassium 175mg		5 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.4g
Protein 17.6g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 290

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