Ingredients

The following ingredients have 4 Servings
  • ½ cup pecan halves (roasted)
  • 16 ounces cream cheese (softened)
  • 8 ounces Roquefort cheese (crumbled)
  • ½ cup sour cream
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 2 eggs (large)
  • 2 tablespoons all-purpose flour
  • ⅔ cup roasted red pepper and peach jam (or another jam of your choice)

Instruction

  • Preheat oven to 325 degrees F. Make sure that the bottom and sides of a seven-inch springform pan fit together securely and close the clamp. Spray the insides with a non-stick cooking spray or grease it with butter. Set it aside.
  • Add cream cheese, Roquefort cheese, sour cream, chives, and parsley to a large bowl and beat with an electric mixer until well blended and smooth. Add the eggs, one at a time, beating just until the yellow disappears after each egg's addition. Add the flour and mix well.
  • Spoon the mixture into the pan and smooth it out. 
  • Bake for one hour or until set. Run a knife around the outer edge of the cheesecake to loosen the edges around the sides. Let it cool in the pan on a wire rack for 30 minutes.
  • Cover and chill in the refrigerator for eight hours.  
  • Before serving, unhinge the clasp and carefully remove the sides of the pan. Transfer the cheesecake to a serving platter, spoon the preserves over the top and add the pecans. Serve with your favorite crackers, toasted baguette slices, pretzel chips, or pita chips.