Bleu Cheese Cheesecake w/ Pear Vinaigrette

Bleu cheese and walnuts.  Yum!! How about something different to replace the appetizer and salad course?

You’ll need a 9 inch spring-form pan and plenty of time…. Cheesecake is a labor of love — not speed!  This is wonderful served on a bed of baby greens with candied walnuts.

Line the pan with parchment paper and spray with olive oil cooking spray.

Cheesecake Ingredients:

  • 24 oz. cream cheese, room temp
  • 16 oz. sour cream, room temp
  • 1 c. Heavy Cream
  • 1 c. Milk
  • 16 ounces quality blue cheese, room temperature
  • 4 eggs, beaten
  • 1 large clove fresh garlic, minced
  • 1 tbsp. minced fresh rosemary
  • 1 tsp. salt
  • 1 tsp. pepper

Cheesecake Directions:

  1. Beat cream cheese and sour cream till smooth, add in the heavy cream and milk.
  2. Stir in the eggs, blue cheese, garlic, rosemary, salt and pepper till well combined.
  3. Pour into pan, bake at 350 degrees 45 minutes to 1 hour, till golden brown and center is slightly firm.
  4. While this is baking, prepare the pear vinaigrette.
  5. Cool in pan, on wire rack till cooled to room temperature.

Pear Vinaigrette Ingredients: 

  • 1 large pear, peeled, cored and sliced into ¼ inch slices
  • ¼ cup plus 2 tbsp. champagne vinegar
  • 2 tbsp minced shallots
  • 2 tbsp. plus 1 tsp. sugar
  • 1 ½ tsp. fresh chopped rosemary
  • ¼ tsp. fresh ground black pepper
  • 1 ½ tsp. Dijon mustard
  • 1 tsp. soy sauce
  • ½ tsp. kosher salt
  • 1 ½ tsp. chopped green onions
  • ½ cup extra virgin olive oil

Vinaigrette Directions: 

  1. In large skillet over medium-high heat, bring pear, vinegar, shallots, sugar, rosemary and pepper to simmer.
  2. Reduce heat to low, cover and simmer till pears are tender, about 6 minutes.
  3. Remove from heat and transfer to food processor.
  4. Add mustard, soy sauce, salt, and green onions.  Puree on high speed.
  5. With processor running, pour oil in a thin stream and process till emulsified.
  6. Remove from processor and refrigerate in airtight container till ready to serve (up to 1 week)

Candied Walnuts: 

  • 2 tbsp. unsalted butter
  • 1 cup walnut halves
  • 2 tbsp. packed light brown sugar
  1. Melt butter in large skillet over medium-high heat.
  2. Add walnuts and cook, stirring until golden and toasted (3 minutes)
  3. Add sugar and cook, stirring for 1 minute.
  4. Transfer to waxed paper to cool.

Time to Assemble!

To serve this cheesecake, take baby greens and place on dessert plate.  Place 1 ½ inch slice of cheesecake on top of baby greens.  Drizzle the pear vinaigrette over cheesecake and greens. Place 1 walnut on top of the slice.  Arrange 3-4 more walnuts around cheesecake.  This cheesecake should be served at room temperature or slightly warm with crackers.

Share this recipe with your friends and family!

Picture of Lisa Bonner

Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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