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
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
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.