We wait all summer for the figs to get to the ripe stage and when they do, we have to pick them bright and early before the little fig thief gets them. Annoyingly he’ll eat several and then leave the pits all over the deck railing.

ROQUEFORT CHEESECAKE WITH FIG PRESERVES

Having a few friends over or bringing to a party, easy and so delicious.

1 – 8 oz. Package Roquefort Cheese – chopped
1/2 C. Walnut Halves
2 Tbs. Fresh Chives – chopped
2 Eggs
Approx. 6 oz. Fig Preserves
2 – 8 oz Packages Cream Cheese – softened
1/2 C. Sour Cream – drained
1 Tbs. Fresh Parsley – chopped
2 Tbs. Flour
Crackers for Serving

Preheat oven to 350º.  Bake nuts in a single layer until lightly toasted.  Lower Oven to 325º.

Beat cream cheese, Roquefort, sour cream, parsley and chives on medium speed with an electric mixer.  Add eggs, one at a time, just until well combined.  Fold in flour.  

Spoon mixtures into a lightly greased 7 or 8-inch springform pan.

Bake at 325º for 1 hour or until completely set.  While still hot, run a knife around the edge of cheesecake to loosen from sides of pan.  Let cool in pan on a wire rack for 30 minutes.  Cover and chill for 8 hours.

Remove sides of pan and transfer cheesecake to a platter and spoon preserves over the top.  Sprinkle with walnuts that have been very roughly chopped. Serve with crackers of your choice.

BUON MANGIATA!