Roquefort Cheesecake with Roasted Red Pepper and Peach Jam and topped with crunchy toasted pecans, is not only delicious, but it’s also the ultimate make-ahead holiday party appetizer.
This delicious appetizer is great for large gatherings because it makes twelve servings. Don’t have that large of a crowd, no problem because leftovers are just as good the next day. In addition to being delicious, Roquefort Cheesecake with Roasted Red Pepper with Peach Jam is easy to prepare, you can make it ahead, and it makes a beautiful presentation.
The tanginess of the Roquefort Cheese is balanced out by the addition of a luscious Roasted Red Pepper and Peach Jam. I found this sweet and savory jam at a cute little shop, the Copper Pot and Wooden Spoon, located in Waynesville, NC this past summer. They specialize in handcrafted jams and artisan foods and we loved their selection of different sweet and savory jams and spreads. My husband and I were so enamored with them we ended up also buying several jars of their Oven Roasted Tomato Jam with Garlic and Herbs (watch for my Manchego and Roasted Tomato Jam Tartlets recipe coming soon) and a delicious Peach ‘Shine Jam with real moonshine. In fact, if you are looking for a unique Christmas gift for the foodie in your life, you should visit their Website because they have lots of really cute gift sets which include sweet or savory jams and spreads, pickles, and baking mixes you can’t find anyplace else. Oh, and did I mention these savory jams are delicious with cream cheese or brie on a crostini. Yum!
Don’t worry if you are ready to make this yummy and savory cheesecake and don’t have the fancy jam I used. It’s just as delicious topped with any preserves or jam. I have made it using pear preserves, apricot preserves, and seedless raspberry preserves and all were delicious.
The ingredients for Roquefort Cheesecake with Roasted Red Pepper and Peach Jam include toasted pecans, cream cheese, Roquefort cheese (you can substitute blue cheese or gorgonzola), sour cream, fresh chives, fresh parsley, eggs, all-purpose flour and a jar of Roasted Red Pepper and Peach Jam (you can substitute another jam). You will need a 7-inch springform pan and whatever kind of crackers you like to serve with the cheesecake.
When you are ready to make this delicious Roquefort Cheesecake with Roasted Red Pepper and Peach Jam, begin by preheating your oven to 325 degrees F.
Add cream cheese, Roquefort cheese, sour cream, chives and parsley to a large bowl and beat with an electric mixer until well blended and smooth. Add eggs, 1 at a time, beating just until the yellow disappears after the addition of each egg. Add flour and mix well.
Spoon mixture into a 7-inch springform pan which has been lightly greased.
Bake for 1 hour or until set. Run a knife around the outer edge of the cheesecake to loosen it. Let cool in the pan on a wire rack for 30 minutes.
Cover and chill for 8 hours before serving.
Remove the sides of the pan and transfer the cheesecake to a serving platter. Spoon preserves over the top of the cheesecake and top with pecans. Serve with crackers. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Passive Time | 8 hours |
| Servings | appetizer servings |
- 1/2 cup toasted pecans
- 2 8 ounce packages cream cheese softened
- 1 8 ounce package Roquefort cheese crumbled
- 1/2 cup sour cream
- 2 Tbsp chopped fresh chives
- 1 Tbsp Chopped fresh parsley
- 2 large eggs
- 2 Tbsp all-purpose flour
- 2/3 cup roasted red pepper and peach jam or another jam of your choice
- Crackers for serving
Ingredients
|
- Preheat oven to 325 degrees F.
- Add cream cheese, Roquefort cheese, sour cream, chives and parsley to a large bowl and beat with an electric mixer until well blended and smooth. Add eggs, 1 at a time, beating just until the yellow disappears after the addition of each egg. Add flour and mix well.
- Spoon mixture into a 7-inch springform pan which has been lightly greased.
- Bake for 1 hour or until set. Run a knife around the outer edge of the cheesecake to loosen it. Let cool in the pan on a wire rack for 30 minutes. Cover and chill for 8 hours before serving.
- Remove the sides of the pan and transfer the cheesecake to a serving platter. Spoon preserves over the top of the cheesecake and top with pecans. Serve with crackers. Enjoy!
Very interesting recipe. Like that it is a baked cheese appetizer. Yum.