Roquefort Cheesecake

11 ingredients
5 steps

Ingredients

  • 1/2 c. bread crumbs, lightly toasted
  • 1/4 c. freshly grated Parmesan cheese
  • 1/2 lb. sliced bacon
  • 1 medium onion, chopped
  • 3 oz. Prosciutto
  • 1 3/4 lb. cream cheese (at room temperature)
  • 1/2 lb. Roquefort cheese, crumbled
  • 4 eggs
  • 1/3 c. heavy or whipping cream
  • 1/2 tsp. salt
  • 2 to 3 drops hot pepper sauce

Directions

  1. 1
    Preheat the oven to 325°.
  2. 2
    Butter a 9-inch spring-form pan. In a small bowl, combine the bread crumbs and the Parmesan cheese. Sprinkle the mixture over the bottom and sides of the pan, turning to coat.
  3. 3
    Refrigerate until set, at least 30 minutes.
  4. 4
    Fry the bacon in a skillet until it is crisp; drain on paper toweling. Pour off all but about 1 tablespoon of the bacon fat (leaving 1 tablespoon in the pan).
  5. 5
    Add the onion; cover and cook over low heat until the onion is translucent, about 10 minutes.

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