Ingredients and Weight:
- Blue cheese, crumbled: 1 cup
- Cream cheese, softened: 8 ounces
- Sour cream: 1/2 cup
- Eggs: 2
- Dijon mustard: 1 tablespoon
- Honey: 1 tablespoon
- All-purpose flour: 1/4 cup
- Crust:
- Graham cracker crumbs: 1 cup
- Sugar: 1/4 cup
- Melted butter: 1/4 cup
- Cherry pear compote:
- Cherries, pitted: 1 cup
- Pear, peeled and diced: 1/2 cup
- Sugar: 1/4 cup
- Cornstarch: 1 tablespoon
- Water: 1/4 cup
- Cherry balsamic glaze:
- Cherry preserves: 1/2 cup
- Balsamic vinegar: 1/4 cup
- Honey: 1 tablespoon
Preparation Time:
30 minutes
Cooking Time:
50 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a lightly greased 9-inch springform pan.
- For the cheesecake filling, combine blue cheese, cream cheese, sour cream, eggs, Dijon mustard, honey, and flour in a food processor. Process until smooth.
- Pour the cheesecake filling over the crust.
- Bake for 45-50 minutes, or until the center is set. Let cool completely.
- For the cherry pear compote, heat cherries, pear, sugar, cornstarch, and water in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until the compote thickens. Let cool.
- For the cherry balsamic glaze, combine cherry preserves, balsamic vinegar, and honey in a small saucepan over low heat. Heat until the glaze thickens, about 5 minutes.
- To serve, top the cheesecake with the cherry pear compote and drizzle with the cherry balsamic glaze.
Nutritional Information:
Serving size: 1 slice (1/8 of cheesecake)
Calories: 350
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 450mg
Carbohydrates: 30g
Dietary Fiber: 3g
Sugar: 19g
Protein: 10g
Dish Characteristics:
- Rich and creamy cheesecake with a savory blue cheese flavor
- Sweet and tart cherry pear compote
- Tangy and glossy cherry balsamic glaze
- Perfect for a special occasion or dinner party
User Comments:
- "The cheesecake was incredibly flavorful, with a unique combination of sweet and savory. The compote and glaze added the perfect finishing touches." - Sarah
- "This dish was a hit at my dinner party! The guests couldn't get enough of the decadent cheesecake and fruity compote." - David
- "I love the contrast between the smooth cheesecake and the crunchy crust. The cherry pear compote and cherry balsamic glaze were simply divine." - Emily
Special Precautions and Tips:
- For a firmer cheesecake, bake for an additional 10-15 minutes.
- Let the cheesecake cool completely before serving to prevent it from cracking.
- If you don't have a springform pan, you can use a regular 9-inch pie plate, but the edges of the cheesecake may not be as neat.
- To make dairy-free cheesecake, use plant-based cream cheese and sour cream.
