Ingredients Jump to Instructions ↓

  1. Cheesecake:

  2. 1 3/4 pounds cream cheese, softened

  3. 1/2 pound Wisconsin Asiago cheese, shredded

  4. 1/2 pound Wisconsin Blue cheese, crumbled

  5. 5 large eggs

  6. 1/3 cup whipping cream

  7. White pepper Pear Onion Jam:

  8. Olive oil

  9. 4 cups (3 medium) onions, sliced

  10. 1/8 inch

  11. 2 cups (4 medium) firm pears, peeled and chopped

  12. 1 cup firmly packed brown sugar

  13. Cayenne pepper

  14. Salt

  15. 2 1/2 tablespoons cider vinegar

Instructions Jump to Ingredients ↑

  1. To make Cheesecake: Heat oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping aluminum foil around base and outside of pan.

  2. In large food processor, combine cream cheese, Asiago cheese and Blue cheese. Process until smooth, 2 to 3 minutes.

  3. Add eggs, whipping cream and a pinch of white pepper. Process until smooth, 1 minute.

  4. Pour cheese mixture into springform pan. Place springform pan in roasting pan; fill around cheesecake pan with one inch warm water.

  5. Bake 40 to 50 minutes or until top of cheesecake is golden brown and center is set.

  6. Cool completely; remove aluminum foil and side of pan.

  7. Serve cheesecake at room temperature with Pear Onion Jam.

  8. To make Jam: In 10-inch skillet, heat oil over high heat; add onions. Cook, stirring constantly, until onions begin to brown. Reduce heat; continue simmering, stirring constantly, until onion is caramelized.

  9. Add all remaining ingredients. Continue cooking, stirring constantly, until pears are crisply tender, 5 to 7 minutes. Pour glaze over pear and onion mixture. Stir until well-mixed; cool. Serve jam at room temperature.


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