Maytag Blue Cheese Pistachio Cheesecake
This rich, flavorful, savory cheesecake from Pastry Chef George Geary is a hearty crowd-pleaser.
|8 oz unsalted butter, at room temperature|
|8 oz cream cheese, softened|
|1 lb Maytag blue cheese, crumbled, divided|
|1/4 cup shallots, minced and divided|
|1/4 cup Madeira wine|
|1/4 tsp white pepper|
|1/2 cup green onions, chopped and divided|
|1/4 cup fresh parsley, chopped and divided|
|1 cup toasted unsalted pistachios, chopped and divided|
|1/2 cup toasted pistachios, chopped for garnish|
Line the bottom of an 8 or 9x3-inch cheesecake pan with parchment paper.
In the work bowl of a food processor fitted with a metal blade, blend the butter, cream cheese, 1/2 lb of the blue cheese, shallots, Madeira wine, and pepper. Pulse until smooth. Set aside. In the bottom of a lined cheesecake pan, place half of the remaining blue cheese, half the green onions, half the parsley, and half the pistachios. Top with the half of the butter/cheese mixture, then layer with remaining blue cheese, green onions, parsley, and pistachios. Finish with the last layer of the butter-cheese mixture. Cover with plastic wrap and press gently to compact the layers. Chill for at least two hours or overnight prior to molding.
To un-mold, place a large plate over the top of the cheesecake and invert. Take the sides of the pan off, then the bottom. Peel the parchment paper off the cheesecake. Pack the sides with chopped pistachio nuts for garnish.
Tip: This cheesecake can be refrigerated in the pan for up to 2 weeks before serving. The blue cheese that is not creamed will crumble more uniformly if it is cold. The portion to be creamed should be at room temperature. Parsley must be very dry to chop finely.
Makes 10 — 12 servings