1 1/2 tb Butter (for pan) 1/2 lb Roquefort cheese
1/2 c Breadcrumbs, toasted 4 Eggs
1/4 c Freshly grated Parmesan 1/3 c Whipping cream
1/2 lb Sliced bacon 1/2 ts Salt
1 Medium onion, minced 2 To 3 drops hot pepper sauce
1 3/4 lb Cream cheese, room temp.
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.
Yields
12 servings