The Roquefort cheesecake is one of the most exquisite appetizers out there, combining the incredible French taste of an amazing traditional cheese with the delicate taste of a baked cheesecake. Try it and you’ll definitely fall in love with it!
The incredible France has created, over time, the most incredible products that mankind immediately started consuming: art, literature, food and wines. Famous for more than the incredible artistry in the wine production, France is the country of luxury cheese. Roquefort is a sheep milk blue cheese, mostly produced in the south of France, and it’s one of the national cheeses this country has recognized with a protected designation of origin.
Mentioned in history since early years of AD, Roquefort has a beautiful legend, of a young man who, while eating, saw a beautiful girl in the distance and ran to meet her. By the time he got back to the place he was eating, the remaining cheese have had developed mold, turning a simple plain cheese into today’s Roquefort.
One can only imagine before the actual tasting what a Roquefort cheesecake might be like. It is an amazing appetizer, primarily based on Roquefort cheese. Besides this specific ingredient, Parmesan, cream cheese and bacon are the additional elements which create the full flavor of this meal. Here’s what it takes to prepare this delicious appetizer:
Take a springform pan of about 9 inches and butter it, then add in it a mixture made of the breadcrumbs and the Parmesan cheese. Refrigerate it. Meanwhile, take a medium skillet and fry in it the bacon until it’s crisp, then remove from fire and place the bacon on paper towels. Later, crumble the bacon. Form the remaining bacon fat in the skillet, pour 1 tbsp of it, and in the remaining fat, add the onion and cook for ten minutes, stirring occasionally.
Using a food processor, blend the Roquefort with the cream cheese until they reach a smooth texture, and then add cream, the eggs, the pepper sauce and some salt. When the mixture becomes smooth, add the bacon and the fried onion, and pour all the mixture into the springform pan previously prepared.
Put the pan into a roasting pan, and put in this last one enough water to cover the sides of the springform pan. Bake for an hour and a half, and then leave it aside to cool, in order to reach the room’s temperature before serving.
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