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This is a showstopper appetizer recipe from one of our favorite chileheads, Dee Albritton.
Move oven rack to bottom one-third of oven. Preheat oven to 325 degrees Fahrenheit.
¼ cup breadcrumbs
¼ cup fresh grated Parmesan cheese
1 T Italian herb blend (or herbs of choice)
Mix breadcrumbs, cheese and herbs Butter spring form pan
Dust with a mixture of breadcrumbs and parmesan cheese, on bottom and sides of pan
2 cups heavy cream
½ pound (2 cups) crumbled blue OR feta cheese*, your choice
Three 8-ounce packages cream cheese (chopped and soft)
4 large eggs
1/4 cup Trenholm Venom hot sauce
After preparing crust, scald cream in a large, heavy saucepan and keep warm. In a large mixing bowl, blend blue or feta cheese with ¼ cup cream until smooth. Add half of the cream cheese and 1 cup cream and then blend until smooth. Beat in the rest of the cream cheese and heavy cream. Mix until smooth. Add eggs, one at a time and beat until smooth. Pour cheesecake batter into prepared pan. Drizzle Trenholm Venom over batter and lightly swirl through with a fork. Bake cheesecake in bottom third of oven for 1 ½ hours. Cool completely in pan on cooling rack before un-molding onto serving platter.
Serve with crackers.
* The stronger the cheese, the better the flavor.
Recipe courtesy of Dee Albritton, Columbia, SC
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