Best Blue Cheese Cake Recipes

BLUE RIBBON CHEESE CAKE BROWNIES

Steps:

• FOR CHEESE CAKE TOPPING:.
• In a small bowl, stir together all the ingredients for topping and set aside.
• FOR BROWNIE:.
• Preheat oven to 350°F; grease a 9x13-inch glass pan**.
• In a small bowl, melt the chocolate chips with the olive oil in the microwave, set aside.
• In a medium mixing bowl, beat the butter and sugar until light and fluffy.
• Slowly beat in chocolate.
• Add vanilla and 1 egg at a time until combined.
• Add flour and beat until just combined, do not over mix.
• Pour brownie mix into pan and spread out evenly.
• Spoon cheese cake topping over and spread out.
• With a knife, make little swirls in the batters, not to really combined them, but to just make swirly patterns on the top.
• Bake for 20-30 minutes, or until a toothpick comes out with crumbs on it.

CREAM CHEESE FROSTING FOR BLUE SUEDE CAKE

Steps:

• 1. In a medium mixer bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar and salt. Store icing or frosted cakes in the refrigerator if you have leftovers. Frosts a 2 layer cake or a 9 by 13 inch cake with some left over.

BLUE CHEESE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Butter an 8 inch spring form pan. Sprinkle cracker crumbs on bottom and sides.
• In a mixing bowl, combine the cream cheese, blue cheese, eggs, flour, salt, picante sauce and sour cream. Slowly stir in the onions. Pour the mixture into the pan. Sprinkle the walnuts on top.
• Bake in the preheated oven 1 hour. Chill overnight. Serve at room temperature on crackers.

BLUE CHEESE CAKE

Steps:

• 1.Preheat 350. all cheeses to mixer, beat 10 minutes. 2. add eggs 1 @ a time on low. add flour, salt and cream. 3.prep ramikins w/ ns spray, then breadcrumbs. add batter up to 1/4" from top. to water bath. bake 40 minutes (rotate). tops begin to crack. cool. 4. knife around, firmly tap bottom.

BACON AND BLUE (BLEU) CHEESE CAKE

Steps:

• To help the cheese crumble easier, leave uncovered in the fridge for a day.
• Preheat oven to 350 degrees. Cook bacon over medium-high heat until crisp. Remove bacon from the pan, reserving the grease. When the bacon has cooled, crumble.
• Grease a 9-inch loaf pan (I used a 10-inch pan) with reserved bacon grease and line the bottom with a piece of parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, chili powder and salt.
• In a separate bowl, whisk together the eggs, olive oil, yogurt, mustard and chives until smooth. Make a well in the center of the dry ingredients and use a rubber spatula to stir in the wet mixture, stirring just until the wet ingredients are almost incorporated. (there should be a bit of flour still visible). Do not over mix. Fold in the bleu cheese, parmesan, and bacon bits until everything is just moistened. Scrape the batter into the prepared loaf pan.
• Bake for 1 hour, until the top is golden brown and the cake springs back when you gently touch the center. Let the cake cool for 5 minutes, then tilt it out onto a wire cooling rack. Peel off the parchment paper and let cool upright before slicing.
• Storage: The cake can be wrapped in plastic and kept for up to three days. It can also be frozen, well-wrapped, for up to two months.