⅔cuproasted red pepper and peach jamor another jam of your choice
Instructions
Preheat oven to 325 degrees F. Make sure that the bottom and sides of a seven-inch springform pan fit together securely and close the clamp. Spray the insides with a non-stick cooking spray or grease it with butter. Set it aside.
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 the eggs, one at a time, beating just until the yellow disappears after each egg's addition. Add the flour and mix well.
Spoon the mixture into the pan and smooth it out.
Bake for one hour or until set. Run a knife around the outer edge of the cheesecake to loosen the edges around the sides. Let it cool in the pan on a wire rack for 30 minutes.
Cover and chill in the refrigerator for eight hours.
Before serving, unhinge the clasp and carefully remove the sides of the pan. Transfer the cheesecake to a serving platter, spoon the preserves over the top and add the pecans. Serve with your favorite crackers, toasted baguette slices, pretzel chips, or pita chips.
Notes
Roquefort cheese is a type of blue cheese which is made in France from sheeps' milk. It is most similar in consistency and taste to Gorgonzola. Either blue cheese or Gorgonzola can be substituted for the Roquefort in this savory cheesecake recipe.A springform pan is a round, two-piece pan used for baking delicate cheesecakes that can't easily be removed from a regular cake pan. The sides can be removed by unhinging the clasp, and the contents can be served as is.If you don't have the jam I used, any other fruit preserves or jams can be used. Pear preserves, fig preserves, apricot preserves or jam, or seedless raspberry preserves would all be tasty substitutes.To soften the cream cheese, for 16 ounces, place the unwrapped blocks of cheese in a microwave-safe bowl and microwave on high for 25 seconds. Or, you leave it on your kitchen counter for 30 to 60 minutes until it is soft. Roasted pecans are easy to make. Place them on a baking sheet and roast in the oven at 350 degrees for ten minutes. Or you can roast them in the microwave by spreading them out on a microwave-safe plate and microwaving on high for about five to six minutes. Be sure to check them at one-minute intervals. Leftovers can be stored covered in the refrigerator for up to five days. I do not recommend freezing them.