Skip to main content New<> this month
Get the Allrecipes magazine
Savory Blue Cheese Cheesecake with Cherry Pear Compote and Cherry Balsamic Glaze
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!