Blue Cheesecake
Crust1 cup walnutsfrac14; cup sugar1 cup all-purpose flourfrac12; teaspoon salt2 teaspoons ground black pepper 6 tablespoons butter, meltedFilling1 pound (two 8-ounce packages) cream cheese, room temperature8 ounces strong blue cheese, such as roquefortfrac14; cup all-purpose flourfrac14; cup sugar3 eggsPears4 fresh, firm pears such as bosc1frac12; cups Cabernet Sauvignonfrac14; cup balsamic vinegarfrac12; cup sugarPinch salt
Heat the oven to 350 degrees. In a food processor, pulse together the walnuts, sugar, flour, salt, and black pepper until the walnuts are the size of small peas. Add the butter and pulse until the mixture is just moistened. Press the mixture into the bottom of a 10-inch springform pan. Bake for 15 minutes, or until golden around the edges and fragrant. Leave the oven on.While the crust bakes, mix the cake filling.In the bowl of a stand mixer, combine the cream cheese, blue cheese, flour and sugar. Mix on medium-low until well combined, scraping down the sides of the bowl several times. Add the eggs, one at a time, beating and scraping the bowl in between until the eggs are thoroughly incorporated.After the crust is baked, pour the filling into the pan and bake for another 30-40 minutes, or until the center just barely jiggles when you shake the pan and the top slightly puffs. Remove from the oven and set aside to cool to room temperature, about 1 hour. Refrigerate for at least 4 hours (and up to 2 days) before serving.To prepare the pears, peel the pears, then cut each half lengthwise. Scoop out and discard the core.In a deep saute pan, combine the wine, vinegar, sugar and salt. Bring the mixture to a simmer and add the pears, core side down. Allow the mixture tto simmer until the liquid is syrupy and the pears are caramelized and tender, occasionally basting the pears with the liquid, about 20 minutes. Set aside to cool to room temperature.When ready to serve, run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides of the pan. If desired, run a long spatula under the crust and slide the cake onto a serving plate. Top the cheesecake with the caramelized pears.Serves 24.
Nutrition values per serving: 246 calories, 16 g fat (8 g saturated), 19 g carbohydrate, 2 g fiber, 6 g protein, 62 mg cholesterol, 238 mg sodium.