16 oz. cream cheese, at room temperature
2 c. (12 oz. ) finely crumbled blue cheese
, at room temperature
3 eggs, at room temperature
1/4 c. sour cream
2 Tbsp. clover or orange blossom honey
Pinch of kosher salt
Pinch of fresh cracked pepper
1/2 c. caramel topping
Water crackers, optional
Heat the oven to 300° F. Spray an 8-inch spring form pan with cooking spray. Line the bottom with parchment paper, and spray again. In large bowl, beat the cream cheese until smooth. Measure out 1/4 cup blue cheese and set aside. To the remaining blue cheese; beat, add the eggs, one at a time, beating well after each addition. Scrape the mixture off of the sides of the bowl. Add the sour cream, honey, salt, and pepper. Beat until combined. Pour into the pan. Place a shallow pan of water in the oven, and place the cheesecake on the rack above it. (Steam from the water will help prevent cracks in the cheesecake.) Bake 40 minutes. Remove the cheesecake from the oven. Sprinkle the reserved blue cheese over the top and bake 10 to 15 minutes more, until lightly browned. Cool in the pan, to room temperature. To serve, cut the cheesecake into wedges. Drizzle each plate with caramel; place the wedge on the plate.
Makes 6-8 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.