Blue cheese crumbles bring a sharp salty contrast and earthy complexity to this creamy cheesecake. Pair it with the spicy-sweet tones of Hazelnut Pear Flambé to create an inviting dessert experience.
Pacific Northwest Blues
Last spring I saw a fabulous performance by King Louis and Sweet Baby James along with Linda Hornbuckle and Janice Scroggins at the Joyce Garver Theater in Camas. It was a great experience. The soulful performance of these musical legends was powerful. It reminded me that we have long been blessed with a wealth of talented blues artists here in the Pacific Northwest. I came away from that concert feeling inspired.
Before long I realized it is not only performing artists that express the blues with award winning creativity in this part of the country. Many local artisans, working in a variety of genres, highlight their skill in expressing life’s more pungent tones. They convey the blues through film, on canvas, or even at a creamery. They can influence us in the kitchen too.
Take the artisans at Rogue Creamery for example. They capture the blues with naturally occurring molds that reflect the unique terroir of the Pacific Northwest. Then they add nuance by smoking the cheese over hazelnut shells. The smoke develops a beautifully complex flavor that plays a sharp tang against a hint of darkly sweet nuttiness. This cure imparts a sultry tone to the rich voicing of Rogue’s Smokey Blue.
Smokey Blue Improvisation
The composition of this Smokey Blue Cheesecake is a riff on a recipe I picked up at Rogue Creamery’s Cheese Shop just off I-5 in Central Point, Oregon. The shop offers a variety of recipes to encourage customers to engage with their products. The most intriguing was for a cheesecake highlighting their Smokey Blue.
On the drive home I found myself trying to work out the chords. I wanted to pair this cheesecake with an expressive topping. The recipe card suggested a Fig Rum Raisin Sauce or a Port Wine Reduction. Both sounded interesting but out of sync with the season. In the end I decided to bend the flavors in another direction. I chose to crown the earthy tones of the cheesecake with the spicy-sweet drama of a Hazelnut Pear Flambé.
Pairing Northwest Flavors
The combination of this Smokey Blue Cheesecake with the Hazelnut Pear topping turned out to be a winner. It tells a story that is both interesting and worthwhile. The smoky flavor of the blue cheese offers a sharp salty contrast to the traditionally creamy cheesecake filling. The selected topping invites produce from the Pacific Northwest to balance and accentuate the character of the cake. Here the combination of flavors is both classic and inspired. The pear brings a velvety tartness while the hazelnuts add crunchy texture. A pinch of five-spice powder provides a note of intrigue. The added drama of the flame is optional.
Smokey Blue Cheesecake
Course: DessertDifficulty: Easy6
servings20
minutes1
hour4
minutesBlue cheese crumbles bring a sharp salty contrast and earthy complexity to this creamy cheesecake. Pair it with the spicy-sweet tones of Hazelnut Pear Flambé to create an inviting dessert experience.
Ingredients
3/4 cup graham cracker crumbs
1/4 cup finely ground hazelnuts
2 Tablespoons melted butter
2 Tablespoons granulated sugar
1 1/2 8-oz packages cream cheese (12 oz total)
4 oz Greek style plain nonfat yogurt
3 medium eggs
1/4 cup sugar
1/2 Tablespoon lemon juice
2-3 ounces Smokey Blue or Crater Lake Blue cheese, crumbled
Directions
- Let cream cheese, yogurt, eggs and blue cheese come to room temperature.
- Preheat oven to 350F.
- Grease the bottom of a 6-inch springform pan. Combine graham cracker crumbs, ground hazelnuts and 2 Tablespoons sugar in a small bowl. Stir with a fork until well blended. Add the 2 Tablespoons of melted butter and mix until combined.
- Press the crumb mixture evenly over the bottom and up the sides of the pan. Bake 5-10 minutes or until golden brown.
- Crumble 2-3 oz of blue cheese evenly over the bottom of the warm crust.
- In a medium mixing bowl, using an electric mixer, beat cream cheese until soft. Add sugar and yogurt. Mix to combine. Slowly add eggs one at a time, beating after each addition. Add lemon juice. Continue beating until smooth.
- Pour batter into the prepared pan.
- Bake at 350F for approximately 45 to 50 minutes, or until cheesecake is just set and beginning to get slightly golden around the edge.
- Let cool for 2-4 hours, or refrigerate overnight.
- Before serving, carefully remove the cheesecake from the springform pan.
- Top with Hazelnut Pear Flambé.
- Serve and enjoy!
Notes
- Recipe Source: adapted from a recipe I picked up at Rogue Creamery
You say to buy 8oz of blue cheese, but I only see 2-3 oz. is being used in the crumble.
I’ve read it twice and can’t find where the rest is used. Of the blue cheese is used. Help !
Hi, Pennie! Yes, the recipe uses only 2-3 oz. of blue cheese. I included a link in the post to provide further information about the cheese and to offer a possible source. If you have a local grocer that sells Rogue Creamery products you may be able to purchase just the quantity needed for the cheesecake. If you can only find a larger package the remainder would be delicious served with Sourdough Cracker Leaves as a simple appetizer or with a salad. I hope that helps.
I want to make this larger than 6 inches. Would you happen to have the amounts for a 10 inch version, please?
Hi, Jayne! I wish I could help you but, unfortunately, I have never made this cheesecake in a different size. I did find a Guide to Adjusting Cheesecake Sizes at LifeLoveandSugar.com. That may be helpful. If you give it a try please let me know how your Cheesecake works out.
Dear Lisa, This cheesecake is a masterpiece and work of art to the taste and senses. Magnificent! Thank you for being an inspiration.
Lisa,
I have been reading your blog from the present and this is how far I have gotten.
I know this is not a vegetarian food blog, but as I vegetarian I think your blog has so many delcious dishes that I would be delighted to eat.
Thank you so much for sharing.
This Blue Cheesecake certainly stands out for me.
Happy New year to you.
I have never seen such beautiful desserts! I think I just found heaven!
That's positively gorgeous! I love the blue cheese as an ingredient- and the topping is beautiful.
I love Linda Hornbuckle! I haven't heard the others but I can imagine they are wonderful as well.
Your cheesecake is so beautiful! I'm really intrigued with the blue cheese in this. I'd love to try it!
Talk about serious food porn! My heavens! I'm sitting here looking at the picture and drooling all over. Save me a piece, I'll be right over!
How interesting, I have never seen this cheese, now I will look for it when I'm there.
I love the topping on this cheese cake. Perfect for Fall. I also like that there are hazelnuts in the crust, which probably gives it the best taste!
Wow, Lisa, your creativity is inspiring. Rogue Creamery's cheeses are the best. For a time their booth was next to mine at the farmers market and I got to sample many of their award winning cheeses. Their butter is first rate also. Your pear hazelnut sauce is the perfect compliment.
so many things. first of all, rogue creamery is an awesome name. secondly, the height on your unique cheesecake is extrememly impressive. also, the flambe is a magnificent and completely appropriate topping. well done, lisa!
The idea of bleu cheese is so intriguing and different. You made this absolutely beautiful.