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10
Roquefort Cheesecake
with Pecans
StarterS/BeverageS/MiScellaneouS
1 tablespoon unsalted butter,
softened
¼ cup fresh breadcrumbs
3 tablespoons freshly grated
Parmesan
1 pound lowfat cream cheese,
cut into 1-inch pieces, at room
temperature
½ cup lowfat sour cream
5-10 dashes Tabasco
®
sauce
2 eggs
½ cup chopped, lightly toasted
pecans
8 ounces crumbled Roquefort
cheese, cold
Makes one 6-inch cheesecake, approximately 16 servings
Generously butter the bottom and sides of a 6-inch springform pan. Combine
crumbs and grated cheese. Sprinkle mixture on sides and bottom of prepared pan,
shaking out any excess.
Place cream cheese, sour cream and Tabasco
®
sauce in work bowl of a Cuisinart
®
Food Processor fitted with the metal blade. Blend mixture, stopping once to scrape
down sides of bowl. With motor running, add eggs through small feed tube.
Remove cover; sprinkle pecans over cheesecake mixture. Pulse once or twice.
Add crumbled Roquefort and pulse once or twice; do not overmix. Pour batter into
prepared cake pan. Place on cooking rack in Cuisinart
®
Slow Cooker; cook on High
for 2 hours. Allow cheesecake to rest in the Slow Cooker for 30 minutes on Warm.
Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack
to cool. Cover and refrigerate at least 4 hours, and up to 2 days. Before serving,
run a sharp knife around the edges to loosen, and carefully remove the sides of the
springform pan. Serve with crackers as a cheese spread, or arrange thin slices on a
green salad dressed with a fruit-flavored vinaigrette.
Nutritional information per serving:
Calories 173 (71% from fat) • carb. 4g • pro. 8g • fat 14g
• sat. fat 7g • chol. 55mg • sod. 460mg • calc. 164mg • fiber 0g
Note: As an alternative to preparing the cheesecake in a food processor, it can be
mixed using a hand-held electric mixer on low speed.
Tabasco
®
is a registered trademark owned by the McIlhenny Company.
14


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