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Roquefort Cheesecake

Roquefort Cheesecake (Bon Appetit/July 1983 recipe image
This Italian dessert features Butter (for pan, Breadcrumbs, toasted, Freshly grated Parmesan, Sliced bacon. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1561.4
Description
This Italian dessert features Butter (for pan, Breadcrumbs, toasted, Freshly grated Parmesan, Sliced bacon. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 tablespoon Butter (for pan)
  • 1/2 cup Breadcrumbs, toasted
  • 1/4 cup Freshly grated Parmesan
  • 1/2 pound Sliced bacon
  • 1 Medium Onion, minced
  • 1 3/4 pound Cream cheese, room temp.
  • 1/2 pound Roquefort cheese
  • 4 Eggs
  • 1/3 cup Whipping cream
  • 1/2 teaspoon Salt
  • 2 To Drops hot pepper sauce
Directions
  1. 1
    Preheat oven to 325.
  2. 2
    Butter 9" springform pan.
  3. 3
    Mix breadcrumbs and Parmesan.
  4. 4
    Sprinkle mixture in pan, turning to coat.
  5. 5
    Refrigerate.
  6. 6
    Fry bacon in heavy medium skillet until crisp.
  7. 7
    Remove from pan using tongs and drain on paper towel.
  8. 8
    Pour off all but about 1 T bacon fat form skillet.
  9. 9
    Add onion.
  10. 10
    Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes.
  11. 11
    Crumble bacon.
  12. 12
    Mix cream cheese and Roquefort in blender or processor until smooth.
  13. 13
    Add eggs, cream, salt and pepper sauce and process until smooth.
  14. 14
    Blend in bacon and onion; filling should retain some texture.
  15. 15
    Pour into prepared pan.
  16. 16
    Set pan in roasting pan.
  17. 17
    Add enough hot water to come halfway up sides of springofrm.
  18. 18
    Bake 1 hour and 20 minutes.
  19. 19
    Turn oven off and cool cheesecake about 1 hour with door ajar.
  20. 20
    Transfer to rack.
  21. 21
    Cool to room temp.
  22. 22
    before removing from pan and serving

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1561.4kcal
% Daily Value *
Total Fat 133.4g206%
Saturated Fat 73.4g368%
Cholesterol 482.1mg161%
Sodium 5058.2mg211%
Total Carbohydrate 37.0g13%
Dietary Fiber 3.0g12%
Sugars 7.8g
Protein 52.4g105%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1983, appetitjuly, bacon, baking, blending, bon, breadcrumbs, butter, cheese, cheesecake, cream, dessert, drops, eggs, freshly, frying, grated, holiday, hot, italian
Read it online: https://www.chefs-mate.com/recipe/roquefort-cheesecake-bon-appetit-july-1983/