Caveman Blue Cheesecake

We go to many more dinners at friends’ homes in the summer and always want something to bring that is easy but different.  Our local creamery just had a cave sale and I was able to get some amazing blue cheese on sale.  This is a fun thing to serve as a part of a cheese course.  Keep in mind when you serve a cheese course after dinner, you want to have a few different cheeses available such as a mild cheese, firm cheese and pungent cheese.  Serve this with fruits or honey to add interest.  We like to serve fig bread, chestnut honey and Marcona Spanish almonds with our cheeses.  This Blue Cheesecake is quite amazing with Truffle Honey drizzled over it served with a crispy baguette.  Also, when you are serving a cheese course the portions are SMALL for each type of cheese.  You don’t want to give your guests a gallbladder attack by overdoing the portion size.

Blue Cheesecake

  • One 8 oz. block organic cream cheese or neufatchel cheese
  • 4 oz. Good quality blue cheese (we used Cave Man Blue from Rogue Creamery in Central Point, OR)
  • 1/2 tsp. Freshly grated nutmeg
  • ½ teaspoon white pepper
  • 2 whole large eggs

Prepare the ramekins by greasing and flouring the insides.

Mix the cream cheese and blue cheese with the eggs until smooth.  Add the nutmeg and white pepper.  Blend until incorporated.    If you want your cheesecake to be lighter in texture add the yolks to the cheesecake and then whip the whites and fold into the cheesecake mixture separately.  This makes approximately two 8 oz. Ramekins.  You can also make smaller cheesecakes, just bake for less time.

Bake in a 350F oven for 30-40 minutes.  Don’t open the door while baking or it will collapse and bake unevenly.  This will fall a little after it cools.  That is OK.    It is done when a toothpick inserted one inch from the sides comes out clean.

Smile and say Cheese everyone!

Chef Constance Jesser

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