This savory cheesecake, made with asiago and blue cheeses and served with a pear and onion jam, makes an elegant first course. Recipe by Chef Mary Clark.

Savory Cheesecake with Pear and Onion Jam

Cheesecake:
1 3/4 pounds cream cheese, softened
1/2 pound Wisconsin Asiago cheese, shredded
1/2 pound Wisconsin Blue cheese, crumbled
5 large eggs
1/3 cup whipping cream
White pepper

 

Pear Onion Jam:
Olive oil
4 cups (3 medium) onions, sliced 1/8 inch
2 cups (4 medium) firm pears, peeled and chopped
1 cup firmly packed brown sugar
Cayenne pepper
Salt
2 1/2 tablespoons cider vinegar

1. To make Cheesecake: Heat oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping aluminum foil around base and outside of pan.
2. In large food processor, combine cream cheese, Asiago cheese and Blue cheese. Process until smooth, 2 to 3 minutes.
3. Add eggs, whipping cream and a pinch of white pepper. Process until smooth, 1 minute.
4. Pour cheese mixture into springform pan. Place springform pan in roasting pan; fill around cheesecake pan with one inch warm water.
5. Bake 40 to 50 minutes or until top of cheesecake is golden brown and center is set.
6. Cool completely; remove aluminum foil and side of pan.
7. Serve cheesecake at room temperature with Pear Onion Jam.
8. To make Jam: In 10-inch skillet, heat oil over high heat; add onions. Cook, stirring constantly, until onions begin to brown. Reduce heat; continue simmering, stirring constantly, until onion is caramelized.
9. Add all remaining ingredients. Continue cooking, stirring constantly, until pears are crisply tender, 5 to 7 minutes. Pour glaze over pear and onion mixture. Stir until well-mixed; cool. Serve jam at room temperature.

Makes 24 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.