Savory Blue Cheesecake
CAKE FILLING
2 tablespoons butter
1/2 cup dry bread crumbs
2 teaspoons fresh Mexican mint marigold chopped
1-1/2 pounds cream cheese at room temperature 1
2 ounces bleu cheese, at room temperature
1-1/2 cups sour cream 4 eggs 1
/2 cup finely chopped yellow onion
2 cloves garlic, mashed
1/8 teaspoon freshly ground white pepper
1/2 teaspoon dry mustard
2 tablespoons fresh Spanish or Greek oregano, chopped
2 tablespoons fresh rosemary, chopped
TOPPING
2 cups sour cream
2 tablespoons chopped parsley
2 tablespoons chopped chives
- Preheat oven to 300 degrees.
- Rub generously with butter the sides and bottom of a 10-inch spring-form pan.
- Combine bread crumbs and marigold, evenly coating buttered surfaces with mixture. Set aside.
- Beat cheeses at low speed with electric mixer until well blended, about 2 minutes.
- Scrape sides of bowl and add sour cream; beat at medium speed for one minute.
- Add eggs one at a time, beating well after each addition.
- Beat in the onion, garlic, pepper, mustard and herbs.
- Pour batter into prepared pan and bake for about 1-1/2 hours or until set in center.
- Combine topping ingredients.
- When cake is almost set, remove from oven and let stand 5-20 minutes.
- Spread topping over cake; return to oven for 3-5 minutes or until the sour cream is set.
- Cool on wire rack for 1-1/2 to 2 hours before removing from pan.
- Chill thoroughly, preferable overnight.
- Remove from refrigerator about 30 minutes before serving.