Photo: Toa Heftiba
Warm roquefort cheesecake with pears in balsamic vinaigrette
18 ingredients
2 hr
Serves 8
openrecipes
Equipment and preparation: You will need a spring-form cake tin, 23cm/9in in diameter.
Estimated Nutrition (whole recipe, rough)
1029
Calories
29g
Protein
41g
Fat
136g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 110g/4oz white breadcrumbs
- 50g/2oz Pecorino
- 25g/1oz butter
- freshly ground black pepper
- 3 eggs
- 225g/8oz medium fat curd cheese
- 110g/4oz fromage frais
- 175g/6oz Roquefort
- 1 tbsp chives
- 4 spring onions
- salt and freshly ground black pepper
- 4 pears
- 1 clove garlic
- 1 tsp sea salt
- 1 tsp mustard powder
- 1 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes