*  Exported from  MasterCook  *
 
                ROQUEFORT CHEESECAKE (BON APPETIT/JULY 1983)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheese                           Holiday
                 Appetizers                       Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   tb           Butter (for pan)
      1/2   c            Breadcrumbs, toasted
      1/4   c            Freshly grated Parmesan
      1/2   lb           Sliced bacon
    1                    Medium onion, minced
    1 3/4   lb           Cream cheese, room temp.
      1/2   lb           Roquefort cheese
    4                    Eggs
      1/3   c            Whipping cream
      1/2   ts           Salt
    2                    To 3 drops hot pepper sauce
 
   Preheat oven to 325.  Butter 9 springform pan.  Mix
   breadcrumbs and Parmesan.  Sprinkle mixture in pan,
   turning to coat. Refrigerate. Fry bacon in heavy
   medium skillet until crisp. Remove from pan using
   tongs and drain on paper towel.  Pour off all but
   about 1 T bacon fat form skillet. Add onion.  Cover
   and cook over low heat until translucent, stirring
   occasionally, about 10 minutes. Crumble bacon. Mix
   cream cheese and Roquefort in blender or processor
   until smooth. Add eggs, cream, salt and pepper sauce
   and process until smooth. Blend in bacon and onion;
   filling should retain some texture. Pour into prepared
   pan. Set pan in roasting pan.  Add enough hot water to
   come halfway up sides of springofrm. Bake 1 hour and
   20 minutes. Turn oven off and cool cheesecake about 1
   hour with door ajar.  Transfer to rack.  Cool to room
   temp. before removing from pan and serving.
  
 
 
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