One of my all time favorite desserts, blue cheese cheesecake, can be found at the fabulous Bin 555 in San Antonio, Texas. After begging chef Jason Dady, I got the recipe and it was recently featured in San Antonio Magazine.
I adapted the recipe for a pie baking contest, but sadly I didn’t even place in the contest. The judges went with more traditional flavors like cherry and buttermilk, but I still got rave reviews and look forward to making it again soon. This pie (or cheesecake) is especially good enjoyed with a glass of red wine.
Take the plunge! Give this recipe a try and let me know what you think.
Wendi’s Red, White and Blue Pie (adapted from Bin 555)
2 LBS CREAM CHEESE, SOFTENED
5 OZ BLUE CHEESE
.75 LBS SUGAR
2 OZ CORN STARCH
1 EA VANILLA BEAN
5 EA EGGS
2 EA EGG YOLKS
1/2 LB BUTTER, MELTED
3 C GRAHAM CRACKER CRUMBS
Makes 2 pies.
Preheat the oven to 300F.
To Make the Crust: Mix the crumbs and the melted butter thoroughly. Then pat the crust into pie plates to cover the bottom and sides. Set aside.
For the Filling: Cream together the cheeses, sugar, and cornstarch in a mixer (best in a Kitchen Aid type stand-up mixer). Split the vanilla bean and scrape out the seeds. Add the scraped vanilla bean to the cheese mixture and mix on low. Slowly add the eggs and yolks one at a time, blending after each one on low to medium speed until fully incorporated. Pull out the bean and throw it away. Pour into crusts 3/4 of the way up. Cook in oven on a cookie sheet for 45 minutes or until the pie center doesn’t jiggle. (Start checking the pie for doneness every 5 to 10 minutes after 20 minutes until it’s done.) Cool on a rack until its room temp then put into the fridge until cold.
CHERRY COGNAC SAUCE
2 CUPS COGNAC (can use Brandy)
1 CUP GRANULATED SUGAR
4 CUPS DRIED TART CHERRIES
Pour the Cognac into a heavy bottomed pot and add the sugar. Cook on medium heat until the sugar is fully dissolved, stirring only occasionally. Cover the pot and simmer for 5 minutes. Add the cherries and stew on medium keeping them on a low simmer for 20-30 minutes. The sauce is finished when the liquid resembles maple syrup. Be careful not to heat too high because you will burn the sugar. Cool at room temp.
Top the pie with the cooled cherries and sauce. Sauce can be chilled in the fridge.