2 tbsp butter or margarine
CHEESE CRACKERS CRUSHED FILL
16 oz cream cheese -- softened
8 oz bleu cheese
3 eggs
1/4 cup flour
1/4 tsp salt
1 cup medium picante sauce
1 cup sour cream
1/2 cup chopped green onions
CHOPPED WALNUTS GARNISH
1 chopped parsley
1 tomato roses
1 chopped green onions
A Recipe for
Bleu Cheese Cheesecake
Eat drink and be merry, for tomorrow they may make it illegal. |
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Food Tip |
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This Recipe for Bleu Cheese Cheesecake is one of thousands in the Recipes-to-go Cheese Cookbook.
I drink no more than a sponge. |
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This is a recipe for Bleu Cheese Cheesecake from the recipe cookbook of Recipes-to-go (Cheese)
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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Never eat more than you can lift. |
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“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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If you want to make an apple pie from scratch, you must first create the universe. |
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You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Preheat oven to 325 deg. Butter 8-inch springform pan; sprinkle
cracker crumbs on bottom and sides.
Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold
in onions. Pour mixture into pan and sprinkle with walnuts. Bake one
hour. Cool and chill overnight. Garnish with parsley and tomato
roses, or with additional chopped green onions, if desired. Serve at
room temperature on crackers.
Serves: 8
Bleu Cheese Cheesecake Recipe brought to you by Recipes To-Go