i am just asking around to see if i can find some one who would try making a blue cheese cheesecake and tell me how it taste
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It's been a few decades since I've had a savory cheesecake. It usually incorporated smoked salmon, and was served as an appetizer with crackers as a spread. Jacques Pepin has an interesting approach with blue/stilton/roquefort sprinkled over the top, made individually, unmolded, and served over an arugula salad for lunch.
I have made a savory cambozola, bacon, and fig cheesecake and a sweeter version that was cambozola cheesecake topped with fig jam and candied bacon. Both versions got great reviews.