Roquefort Cheesecake with Red Pepper Jam Recipe
Roquefort Cheesecake with Roasted Red Pepper and Peach Jam topped with crunchy toasted pecans, is the ultimate make-ahead holiday party appetizer.
Prep Time15 mins
Cook Time1 hr
Total Time9 hrs 15 mins
Servings: 12 appetizer servings
- 1/2 cup pecans toasted
- 16 oz cream cheese softened
- 8 ounce Roquefort cheese crumbled
- 1/2 cup sour cream
- 2 Tbsp chopped fresh chives
- 1 Tbsp Chopped fresh parsley
- 2 eggs large
- 2 Tbsp all-purpose flour
- 2/3 cup roasted red pepper and peach jam or another jam of your choice
- Crackers for serving
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!
Calories: 221kcal | Carbohydrates: 3g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 478mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 0.1mg | Calcium: 181mg | Iron: 0.5mg