Roquefort Cheesecake
Creamy Roquefort cheesecake features bold blue cheese flavor with a crisp bacon topping, perfect for cheese lovers and sophisticated gatherings requiring a rich, savory dessert.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C). Butter a 9-inch spring-form pan.
- In a small bowl, combine the bread crumbs and Parmesan cheese. Sprinkle the mixture over the bottom and sides of the pan, turning to coat.
- Refrigerate until set, at least 30 minutes.
- Fry the bacon in a skillet until crisp; drain on paper toweling.
- Pour off all but about 1 tablespoon of bacon fat, leaving 1 tablespoon in the pan.
- Add the chopped onion; cover and cook over low heat until translucent, about 10 minutes.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the crumbled Roquefort cheese and continue to beat until well incorporated.
- Beat in the eggs one at a time, mixing thoroughly after each addition.
- Pour in the heavy cream and salt; mix until smooth.
- Add the cooked bacon and onions to the cheese mixture, stirring to combine.
- Pour the filling into the prepared crust.
- Bake in the preheated oven until the center is set and slightly puffed, about 45 minutes.
- Remove from oven and cool to room temperature, then refrigerate for at least 4 hours before serving.
Tips & Substitutions
For a smoother texture, ensure your cream cheese is at room temperature before mixing. If you can't find Roquefort cheese, a good substitute is any blue cheese, like Gorgonzola or Stilton. If you prefer a lighter option, consider using low-fat cream cheese or Greek yogurt. Adding fresh herbs, such as chives or thyme, can enhance the flavor profile.
Serving Suggestions
Serve this Roquefort cheesecake alongside a fresh salad, like a Green Layered Salad, for a delightful contrast. It pairs beautifully with a light white wine or a crisp cider. For a more hearty meal, consider serving with Left Over Ham or a charcuterie board featuring assorted meats and cheeses.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in a preheated oven at 300°F (150°C) for about 10-15 minutes until warmed through. This will help maintain the cheesecake's texture without compromising its flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Roquefort Cheesecake contains roughly 371 calories, with 7g protein, 31g carbohydrates, and 25g fat. It is a good source of protein (13% of the Daily Value). Note that it is relatively high in sodium, at 711mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to two days in advance. Just ensure it's well covered in the refrigerator. The flavors will deepen as it sits, making it even more delicious when served.
What can I use instead of bacon?
If you're looking for a vegetarian option, consider using sautéed mushrooms or smoked tempeh for a similar umami flavor. You can also skip the meat entirely and add more vegetables, like bell peppers or spinach, for added texture and taste.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center is slightly puffed but still has a jiggle. It will firm up as it cools. Avoid overbaking to ensure a creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).