Last week I was browsing around Tracy Porter's blog http://www.tracyporter.com/blog (no secret that I totally admire her and her work) she had this amazing recipe for Blue Cheesecakes...I had a girls dinner party to attend and decided to make these darling, yummy little gems for our gathering! Huge hit!! They are sweet and savory. They are super easy to make! A few notes from my experince making them....I got a square "muffin" tin from Kohl's. It's non stick! Very important. Tracy reccomends using a petite cheesecake pan and I agree...I could not find one in time, but now I'm on the hunt for one. If you have a Trader Joe's I used their Triple Ginger Snaps---divine! However, they add a little extra sweetness...so if you want less sweet use regular snaps or make you own! I also used 2/3c blue cheese and 2/3c gorgonzola (the mixture cut back a little on the pungency of the blue cheese but if you LOVE blue then use all blue cheese) Go ahead---knock'em dead with little delicacies!
Here is the link to her video...it helped to watch it... http://tracyporter.com/blog/?s=blue+cheesecake
TRACY PORTER PETITE BLUE CHEESECAKES
GINGERSNAP CRUST
3 ounces gingersnap cookies (should equal 3/4 C. of crumbs)
2/3 C. yellow raisins
1/2 C. pecans
3 Tbsp. butter (melted) + 1 Tbsp. to butter muffin cups
BLUE CHEESECAKE
3 ounces blue cheese (crumble by hand)
1-1/2 Tbsp. shallots, finely minced
1-1/2 tsp. balsamic vinegar
12 ounces cream cheese (room temp)
2 eggs
salt and pepper to taste
1/2 tsp. rosemary, finely chopped
3 Tbsp. honey
1/4 C. sour cream
Preheat oven to 325F degrees. Lightly butter each cup of 12 cup mini muffin tin. If your mini muffin pan does NOT have removable bottoms, I would recommend using paper cups in each cup.
Put all gingersnap crust ingredients (except butter) into food processor. Chop until thoroughly mixed and resembles a pasty crumb mixture. Once finely chopped, add in butter and whirl gingersnap crust again until combined. Divide gingersnap crumb mixture equally amongst all mini muffin cups. Press down firmly and bake at 325F for 8 minutes. Reset oven to 300F when the crust is done.
Beat all blue cheesecake ingredients (except eggs) together in mixer. Once all blue cheesecake ingredients are thoroughly combined, add eggs and continue to mix until well blended. Divide the filling amongst the 12 cups; fill about 3/4 full.
Bake for 30 minutes or until mostly set. Look for the cheesecake to have nicely browned edges. They will look puffed up and luscious. Remove cheesecakes from oven and cool for 30 minutes while still in the muffin pan. These are impossibly decadent with a good glass of white wine and a simple, elegant side salad.
