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Hook’s Blue Cheese Cheesecake with Port Wine Poached Pears, Port Caramel and Candied Walnuts recipe

Hook's Blue Cheese Cheesecake with Port Wine Poached Pears and Candied Walnuts.

An inspirational dessert cheesecake that’struly a masterpiece. Recipe by Chef Mindy Segal.

Recipe: Hook’s BlueCheese Cheesecake
with Port Wine Poached Pears,
Port Caramel and Candied Walnuts

Port Wine Poached Pears:
1 bottle (750 ml) port wine
1 cup granulated sugar
1 sprig fresh rosemary
Rind of 1 orange
1 vanilla bean, split, scraped
6 medium pears (Bartlett, forelle or comice)Sugared Walnuts:
1 tablespoon egg white
1/4 cup powdered sugar
Pinch kosher salt
1 cup walnutsCheesecake:
1 pound cream cheese, room temperature
10 ounces Wisconsin Hook’s Blue cheese, room temperature,finely crumbled
3 eggs, room temperature
1/4 cup sour cream
2 tablespoons clover or orange honey
Pinch kosher salt
Pinch fresh cracked pepperPort Caramel:
2 cups granulated sugar – divided use
3 1/2 ounces light corn syrup
1 cup heavy cream
1 cup reserved poaching liquid
Pinch salt
Pinch cracked pepper

  • For Port Wine Poached Pears: In heavysauce pot, combine all ingredients except pears; bring to a boil.Cook until reduced by a quarter. Meanwhile, peel pears and addpeels to poaching liquid. Cut pears in half and core. Strainpoaching liquid and add pears. Bring to a simmer and poach pearsuntil tender. Place pears and liquid in opaque container. Coverwith plastic and let stand at room temperature overnight. Reserve1 cup poaching liquid for port wine caramel.
  • For Sugared Walnuts: Heat oven to 350°F(175°C). Line baking sheet with parchment paper. In smallbowl, mix all ingredients except walnuts. Add walnuts and stirto coat. Spread in single layer on baking sheet. Bake 12 to 15minutes or until golden brown. Break into pieces. Set aside.
  • For Cheesecake: Heat oven to 250°F(120°C). Spray 8-inch spring form pan with cooking spray.Line bottom with parchment paper; spray again. In large bowl,beat cream cheese until smooth. Add blue cheese; beat until creamy.Add eggs one at a time, beating well after each addition. Scrapebowl. Add sour cream, honey, salt and pepper. Beat until combined.
    Pour into pan. Bake 40 to 45 minutes or until set and knife insertednear center comes out clean. Cool to room temperature in pan.
  • For Port Caramel: In heavy sauce pot,combine 1 cup sugar and the corn syrup. Bring to a boil, stirringuntil sugar is dissolved. Cook at slow rolling boil until darkamber. In another pot, bring cream and reserved poaching liquidjust to a boil; keep warm. When sugar is amber, add remainingsugar, 1/4 cup at a time, mixing well after each addition. Stirin cream mixture slowly, allowing mixture to reduce after eachaddition. Cook until the consistency of thick syrup, stirringfrequently, about 10 minutes. Season with salt and pepper.
  • For Final Preparation: Cut cheesecakeinto wedges. Serve on plate with poached pear, port wine carameland sugared walnuts.

    Makes 6 to 8 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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    with Port Wine Poached Pears,
    Port Caramel and Candied Walnuts recipe was useful and interesting, you can share it with your friends or leave a comment.

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