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Рецепт Blue Cheese Cheesecake With Baby Greens And Vinaigrette
by Global Cookbook

Blue Cheese Cheesecake With Baby Greens And Vinaigrette
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  Порций: 12

Ингредиенты

  • 3/4 c. toasted bread crumbs
  • 3/4 c. finely-minced toasted walnuts
  • 3 Tbsp. unsalted butter melted
  • 1 lb good-quality blue cheese room temperature
  • 1 lb cream cheese room temperature
  • 4 x Large eggs
  • 1 x garlic clove chopped
  • 1 Tbsp. chopped fresh rosemary Salt to taste Freshly-grnd black pepper to taste Baby greens for serving
  • 1 x hard-ripe pear - (abt 4 ounce) peeled, cored, and cut into 1/4" thick slices
  • 1/4 c. Champagne vinegar plus
  • 2 Tbsp. Champagne vinegar
  • 2 Tbsp. chopped shallots
  • 2 Tbsp. sugar plus
  • 1 tsp sugar
  • 1 1/2 tsp minced fresh rosemary
  • 1/4 tsp freshly-grnd black pepper
  • 1 1/2 tsp Dijon mustard
  • 1 tsp soy sauce
  • 1/2 tsp kosher salt
  • 1 1/2 tsp green onions
  • 1/2 c. vegetable oil
  • 2 Tbsp. unsalted butter
  • 1/2 c. walnut halves
  • 2 Tbsp. light brown sugar - (packed)

Инструкции

  1. Preheat the oven to 350 degrees.
  2. In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process till thoroughly combined. Press the mix on the bottom and partially up the sides of an 8-inch springform pan. Set aside.
  3. In a mixing bowl combine blue cheese and cream cheese and mix till smooth. Add in the Large eggs 1 at a time, beating well after each addition. Add in the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mix to the prepared pan and bake for 45 min to 1 hour, till the cake is golden and not loose in the center.
  4. While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.
  5. Pear Vinaigrette: Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer till the pears are tender, about 6 min. Remove from the heat and transfer to a blender or possibly food processor.
  6. Add in the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add in the oil in a thin stream and process till emulsified. Remove from the blender and chill in an airtight container till ready to serve. (Makes 1 generous c.. The vinaigrette will keep for up to 1 week refrigerated.)
  7. Candied Walnuts: Heat the butter in a large skillet over medium-high heat. Add in the walnuts and cook, stirring, till golden and toasted, 3 min. Add in the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cold. (Makes 1/2 c.)
  8. When the cake is puffed, golden and not loose in the center, transfer to a cooling rack and allow to cold at least 30 min before serving.
  9. Serve the cake hot, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.
  10. This recipe yields 10 to 12 servings.