Roquefort Cheesecake (Bon Appetit/july 1983)

Ingredients:

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

Preparation:

• 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.