Great Hill Blue Cheesecake

This intense and rich appetizer is adapted from Jim Mercer
of The Bay Club. Jim suggests that the flavor of the Great Hill
Blue shines through best if you’re careful to leave it chunky
when cutting and mixing.
• 1 pound cream cheese, room temperature
• 12 ounces Great Hill Blue Cheese
(room temperature, cut in small chunks)
• 3 eggs, room temperature
• Pinch of kosher salt
• Pinch of freshly cracked pepper
• ¼ cup heavy cream
• 4 strips bacon, cooked and crumbled
• 1 Tablespoon Asian chili paste
• ½ bunch scallions, chopped (about 1 cup)
Preheat oven to 350 degrees.
Spray an 8-inch spring form pan with vegetable spray. Line
the bottom of the pan with parchment paper and spray again.
In an electric stand mixer, mix the cream cheese and heavy
cream until smooth. Add the eggs one at a time. Scrape down
sides of the bowl. Add salt, pepper, bacon, scallions, chili paste
and the blue cheese. Fold with spatula to combine completely.
Pour cheesecake batter into the pan and bake until set, about
50 minutes.
Cool on a rack at least 30 minutes before cutting. May be
served room temperature.
Makes 20 appetizer servings.

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