Listen up, graham cracker lovers, you might want to sit this one out! Our savory cheesecake recipe is too cool for a plain old graham cracker crust. Yes, you read that right – no boring graham crackers crust here! And that means no more crust tossed aside. We’ve shown that crust some serious love, making it just as exciting as our creamy, savory cheesecake itself. And for the skeptics, yes, it’s savory, and yes, it’s sophisticated! So, shed those kiddie pants and indulge in a slice of grown-up goodness. Plus, we’ve carefully selected an adult beverage – wine pairing, anyone? – to complement it perfectly.
As for all those blue cheese recipe lovers out there, get ready for a treat! This isn’t just any recipe with blue cheese—it’s a savory cheesecake featuring the bold flavor of blue cheese. How perfect is that?
So, go on, be bold, and taste this savory cheesecake!
Wine Pairing Recommendations
You are for a treat of gastronomic proportions once you try this savory cheesecake with one of our three wine pairing recommendations.
Our first wine pairing recommendation is Banyuls. Unsurprisingly, Banyuls, with its bold fruity notes, offers a delightful contrast to the savory richness of the cheesecake. The interplay of flavors creates a harmonious balance that will leave you wanting more.
Alternatively, the medium-sweet Madeira presents a sweet and nutty complement to the savory cheesecake, adding depth and complexity to each bite.
Lastly, let’s not forget about port, the smooth operator of the wine world. This savory cheesecake makes for a perfect port food pairing that will be sure to please all those classic connoisseurs amongst us.
Whichever wine you choose, you’re in for a treat as you savor these perfect food and wine pairings!
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Tools that will help you with this recipe
Spring Form Pan
9 inch
Mixer
Recipe Card
Danish Blue Cheese Cake with Walnuts Crust
Ingredients
Cheesecake Crust:
- ¼ cup sugar
- ½ cup walnuts
- 1 ¼ cups almond flour
- 6 tbsp. butter
Cheesecake batter:
- 2 2/3 cup 650 g. cream cheese
- ½ cup 120 g sour cream
- 5 eggs
- ½ cup 100 g. sugar
- 1 tbsp. lime juice
- 3.5 oz. 100 g. Danish blue cheese
Cheesecake topping suggestions (optional):
- Lavender-blueberry jam
- Blueberry-thyme jam
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Make the crust:
- First, melt butter. Then set it aside to cool. Next, finely crush walnuts and set aside.
- In a bowl, mix together the crushed walnuts, melted butter, almond flour and sugar until well combined. Press the mixture into the bottom of the prepared spring form pan.
- Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Prepare the filling:
- In a large mixing bowl, beat the cream cheese until soft. Then add sugar, sour cream and blue cheese. Slowly add eggs and combine. Juice lime and add 1 tbsp. of lime juice to the cheesecake mixture.
- Pour the filling over the cooled crust, spreading it out evenly. Bake for approximately one hour to one and a half hours. When the center is set but slightly jiggly your cheesecake is ready.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
Make the topping (optional):
- In a small bowl, warm lavender blueberry jam or any other blueberry jam you have available. Once the jam becomes runny remove it from the stove and spoon over the top of the cheesecake
Frequently Asked Questions
What is Danish Blue Cheese
This recipe features Danish Blue, but what exactly is it? Danish Blue cheese, also known as Danablu, is a semi-soft blue-veined cheese made from cow’s milk. It has a creamy texture with a slightly tangy and salty flavor profile, accompanied by distinct blue veins running throughout.
Substitutions
- Swap out walnuts for pecans. For those looking for a more luxurious experience, pick hazelnuts as a substitution.
- While we highly recommend our walnut crust, if you’re a die-hard graham cracker fan, feel free to substitute it in. Short on time? Opt for a store-bought graham crust instead.
If you’re unable to find Danish Blue cheese, there are several substitutes you can try:
- Gorgonzola: This Italian blue cheese has a similar creamy texture and tangy flavor profile to Danish Blue. It can be found in both dolce (sweet and mild) and piccante (sharp and pungent) varieties, allowing you to adjust the intensity to your preference.
- Roquefort: Another classic blue cheese, Roquefort hails from France and boasts a creamy texture with bold, tangy flavors. It tends to have a stronger taste compared to Danish Blue, so use it sparingly if you prefer a milder flavor.
- Stilton: This English blue cheese offers a crumbly texture and rich, complex flavor profile. While it’s slightly firmer than Danish Blue, it can still be a suitable substitute, especially if you enjoy its robust taste.
- Agur: This blue cheese is produced in France. It is known for its creamy texture and distinct blue veins, similar to Danish Blue cheese. Agur cheese has a rich, buttery flavor with a subtle tanginess and a pronounced blue cheese aroma. While it is a fantastic substitute for Danish Blue, it may not be as widely available in all regions.
The triple cream blue cheeses, like Cambozola, are not suitable substitutions.
Making ahead
There is very little you can make ahead with this or any other cheesecake. The obvious suspect is a crust and our savory cheesecake is no exception. Generally, you can prepare the crust up to 1-2 days in advance of baking the cheesecake. This allows enough time for the crust to set and chill while still ensuring that it remains fresh and flavorful.
How to serve savory cheesecake:
- Make sure to refrigerate the cheesecakes for at least 4 hours or overnight to allow the cheesecake set.
- Serve the cheesecake chilled, garnished with additional blueberries or a simple port sauce if desired.
Cheesecake topping:
Blueberry jam makes the best topping for this cheesecake!
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