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cheesecake

post #1 of 8
Thread Starter 

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

post #2 of 8

Blue from what? Food coloring, Curacao, Blueberries????

post #3 of 8
I have made a blue cheese cheesecake topped with honey and walnuts and wrapped in a puff pastry bundle. Was awesome!! Smear on crusty baguette. Also make a savory smoked salmon cheesecake with lemon and dill that's incredible. People are wary but intrigued and they're both addictive
post #4 of 8
Blue cheese doesn't behave properly for the custard process of cheesecake. It would have to be mixed with other cheese such as cream cheese. It would be best suited to a savory style of cheesecake, imho. If you want to play to the sweet savoury contrast then perhaps a candied nut topping or a crust from candied nuts.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 8
I used 1/4 blue cheese and 3/4 cream cheese, was delicious. Mild yet creamy with blue cheese flavor.
post #6 of 8

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.

 

http://www.kqed.org/w/morefastfoodmyway/episode216.html

post #7 of 8

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.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 8

blue ? have never heard!

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