You may also like
Categories:
walnuts breadcrumbs unsalted butter weight Cream Cheese cheese sour cream egg lemon juice black pepper chives walnuts honey
Viewed: 46 - Published at: 9 years agoIngredients
- 1/4 cups Walnuts
- 13 cups Seasoned Panko Breadcrumbs
- 2 Tablespoons Unsalted Butter, melted
- 8 ounces, weight Cream Cheese
- 4 ounces, weight Blue Cheese
- 1/4 cups Sour Cream
- 1 whole Egg
- 1 teaspoon Lemon Juice
- 1 pinch Black Pepper
- 2 Tablespoons Chopped Chives
- 1/2 cups Walnuts
- 1 Tablespoon Honey
Method
- For the crust: Preheat the oven to 350 F.
- Add the walnuts to the bowl of a food processor and pulse a few times.
- Add the breadcrumbs and the melted butter and pulse until the mixture is combined.
- Press it into the bottom and up the sides of a 4 spring-form pan.
- Wipe out the bowl of the food processor with a paper towel and then add the cream cheese, blue cheese, sour cream, egg, lemon juice and pepper.
- Puree until fully combined, then add the chives and pulse a couple more times to combine.
- Pour the batter into the prepared spring-form pan, place on a baking sheet to catch drips and bake for approximately 30 minutes.
- If you notice that the top is getting too brown during baking, simply cover it with a sheet of aluminum foil.
- The cheesecake may puff up like a souffle during baking but will settle once its cooled.
- Remove from oven when done.
- Allow it to cool thoroughly, ideally overnight, before removing from the pan.
- Before serving, combine the walnuts and honey in a bowl and toss to combine.
- Place the mixture on a baking sheet lined with parchment paper and toast in a preheated 400 F oven for 8 10 minutes.
- Sprinkle nuts on top of the cheesecake before serving with crackers and wine.