Roquefort Cheesecake With Pecans - cooking recipe

Ingredients

2 tablespoons unsalted butter, softened
1/2 cup fresh breadcrumb
6 tablespoons freshly grated parmesan cheese
2 lbs low-fat cream cheese, cut in 1 inch pieces, at room temperature
1 cup low-fat sour cream
4 eggs
15 -20 dashes Tabasco sauce or 15 -20 dashes hot sauce
1 cup chopped pecans, lightly toasted
16 ounces crumbled Roquefort cheese, cold

Preparation

Generously butter the sides & bottom of a 9 inch springform pan.
Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.
Place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl.
With the motor running, add the eggs through the small feed tube.
Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.
Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.
Place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475F oven; place the cheesecake on the next rack up.
After 10 minutes, turn the oven down to 250F - DO NOT open the oven door.
After 1 hour, turn the oven off - DO NOT open the oven door.
After 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days.
Before serving, run a sharp knife around the edges to loosten & 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 flavoured vinaigrette.