Name: Roquefort Cheesecake (Bon Appetit/july 1983)
Ingredients: 1 1/2 tb Butter (for pan); 1/2 c Breadcrumbs, toasted; 1/4 c Freshly grated Parmesan; 1/2 lb Sliced bacon; 1 Medium onion, minced; 1 3/4 lb Cream cheese, room temp.; 1/2 lb Roquefort cheese; 4 Eggs; 1/3 c Whipping cream; 1/2 ts Salt; 2 To 3 drops hot pepper sauce

The thought hit me like a bell rung in the dark, silent hall. So far, none of the scary, negative arguments against lust had succeeded in keeping me from it. Fear and guilt simply did not give me resolve; they added self-hatred to my problems. But here was a description of what I was missing by continuing to harbor lust: I was limiting by own intimacy with God. The love He offers is so transcendent and possessing that it requires our faculties to be purified and cleansed before we can possibly contain it. Could He, in fact, substitute another thirst and another hunger for the one I had never filled? Would Living Water somehow quench lust? That was the gamble of faith.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cheese/eggs, Holiday, Appetizers	12	Servings

INGREDIENTS

1 1/2	tb	Butter (for pan)
1/2	c	Breadcrumbs, toasted
1/4	c	Freshly grated Parmesan
1/2	lb	Sliced bacon
1		Medium onion, minced
1 3/4	lb	Cream cheese, room temp.
1/2	lb	Roquefort cheese
4		Eggs
1/3	c	Whipping cream
1/2	ts	Salt
2		To 3 drops hot pepper sauce

INSTRUCTIONS

Preheat oven to 325.  Butter 9" springform pan.  Mix breadcrumbs and
Parmesan.  Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon
in heavy medium skillet until crisp. Remove from pan using tongs and drain
on paper towel.  Pour off all but about 1 T bacon fat form skillet. Add
onion.  Cover and cook over low heat until translucent, stirring
occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and
Roquefort in blender or processor until smooth. Add eggs, cream, salt and
pepper sauce and process until smooth. Blend in bacon and onion; filling
should retain some texture. Pour into prepared pan. Set pan in roasting
pan.  Add enough hot water to come halfway up sides of springofrm. Bake 1
hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with
door ajar.  Transfer to rack. Cool to room temp. before removing from pan
and serving.
Posted to MM-Recipes Digest V3 #234
Date: Tue, 27 Aug 1996 23:25:58 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

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