ELBERTON BLUE SAVORY CHEESECAKE 

Perfect with a green salad as a first course

RECIPE BY CHRIS ADGATE, CHEF AT CHESTER BRUNNENMEYER'S IN BLUE RIDGE, GA

http://www.chestersblueridge.com

Yields: One cheesecake

1 cup graham cracker crumbs

1 cup walnuts, finely chopped

3 T melted butter

1 lb. of Elberton Blue

1 lb. of cream cheese

4 eggs

2 T honey

1/2 cup sour cream

 

-Preheat the oven to 350 degrees.

-Combine graham crackers and walnuts with butter, and press into a springform pan.

-Blend 8 oz. of Elberton Blue and cream cheese together in food processor until smooth.

-Add one egg at a time, and stir lightly.

-Fold in 8 oz. of crumbled Elberton Blue, honey, and sour cream.

-Pour into a prepared pan.

-Wrap in foil, and place in shallow baking dish.

-Pour water into the baking dish, 1/4 up the side of the dish.

-Bake in the 350 degree oven for an hour or until solid.

 

Serve with a green salad.