Recipes
Blue Cheese Cheesecake with Port Wine Poached Pears, Port Caramel and Candied Walnuts

Blue Cheese Cheesecake with Port Wine Poached Pears, Port Caramel and Candied Walnuts

YIELD: 6-8 servings

1 bottle (750 ml) port wine
1 cup granulated sugar
1 sprig fresh rosemary
Rind of 1 orange
1 vanilla bean, split, scraped
6 medium pears (Bartlett, forelle or comice)

1 Tbsp. egg white
1/4 cup powdered sugar
Pinch kosher salt
1 cup walnuts

1 pound Wisconsin Cream Cheese, room temperature
10 oz. Wisconsin Hook’s Blue cheese, room temperature, f

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish