Blue Cheese Cake

 

blue cheese cakeI love Blue cheese and I love cheesecake. When I found a recipe that combined them both, I nearly squealed! I tried out this recipe from Boulder Locavore … tweaked it just a bit … and it turned out scrumptious! It’s a great appetizer or snack in the middle of the afternoon when you need a boost!

 

Here’s my version.

 

Ingredients

  • 2 8-ounce packages neufchâtel cheese
  • 5 ounces Gorgonzola , crumbled
  • 2 ½ cups light sour cream (I used Daisy)
  • 3 Eggs
  • ¼ cup minced fresh chives
  • ½ cup chopped Pecans (or Almonds)

 

Instructions

Preheat oven to 300 degrees. Prepare a 9 inch springform pan with cooking spray. Beat together the neufchâtel cheese and the Gorgonzola until light and fluffy. Mix in 1 cup of the sour cream. Add eggs one at a time, beating after each egg. Stir in chives and nuts.

 

Pour into prepared pan and bake for 60 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and let stand on a cooling rack for 5 minutes (do not turn off the oven).

 

Spread the remaining 1 ½ cups sour cream on the top of the cake and bake for an additional 10
This was so rich and so good … and so simple! minutes. Remove, allow to cool on a wire rack and then refrigerate overnight. Remove outer ring of springform pan when serving to allow ease of slicing.