Blue Cheese Cheesecake With Baby Greens And Vinaigrette

Recipe Ingredients

3/4 cup	109g / 3.8oz	Toasted bread crumbs
3/4 cup	109g / 3.8oz	Finely-chopped toasted walnuts
3 tablespoons	45ml	Unsalted butter - melted
1 lb	454g / 16oz	Good-quality blue cheese - room temperature
1 lb	454g / 16oz	Cream cheese - room temperature
4		Eggs
1		Garlic clove - minced
1 tablespoon	15ml	Minced fresh rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
		Baby greens - for serving
		Pear Vinaigrette
1		Firm-ripe pear - (abt 4 oz) - peeled, cored,
		And cut into 1/4" thick slices
1/4 cup	59ml	Champagne vinegar - plus
2 tablespoons	30ml	Champagne vinegar
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Sugar - plus
1 teaspoon	5ml	Sugar
1 1/2 teaspoons	7.5ml	Chopped fresh rosemary
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Dijon mustard
1 teaspoon	5ml	Soy sauce
1/2 teaspoon	2.5ml	Kosher salt
1 1/2 teaspoons	7.5ml	Green onions
1/2 cup	118ml	Vegetable oil
		Candied Walnuts
2 tablespoons	30ml	Unsalted butter
1/2 cup	73g / 2.6oz	Walnut halves
2 tablespoons	30ml	Light brown sugar - (packed)

Recipe Instructions

Preheat the oven to 350 degrees.

In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined. Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside.

In a mixing bowl combine blue cheese and cream cheese and mix until smooth. Add the eggs 1 at a time, beating well after each addition. Add the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.

While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.

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 until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.

Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (Makes 1 generous cup. The vinaigrette will keep for up to 1 week refrigerated.)

Candied Walnuts: Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool. (Makes 1/2 cup)

When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.

Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.

This recipe yields 10 to 12 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C01) - from the TV FOOD NETWORK

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