Skip to main content New<> this month
Get the Allrecipes magazine
Savory Blue Cheese Cheesecake with Cherry Pear Compote and Cherry Balsamic Glaze
Reviews:
February 12, 2012

This is going to be one of those reviews that drive folks nuts who don't like tinkering and reviewing. I am sorry, but I have wanted to make this for a very long time and I didn't have any event large enough to do this generous and beautiful appetizer. I decided that I would divide this to serve 6 so that I might use it for just my husband & I for Valentines Day as an app. and freeze some for drop in guests. Please forgive me Nana for deconstructing this to use in small amounts. First, I skipped the crust recipe because I decided to bake this 4 oz ramekins. To compensate for the thyme that was missing in the crust, I added it to the cheese mixture. I divided the finished cheesecake mixture between three 4 oz ramekins and baked in a water bath at 350 for 30 minutes. They puffed up beautifully. I then halved the fruit compote recipe and made as directed. I did not "frost" the cheesecakes cuz they came out beautifully. I then served the compote over the cheesecake with a sprinkle of toasted pecans and sliced baguettes for the foundation. YUMMY!!!! The beauty is that I still have two little ramekins in the freezer to pull out when I have impromptu guests or just us :) Thanks so much for sharing Baking Nana. this is impressive and delicious!