Blue Cheese Cheesecake

A sensuous appetizer with a variety of textures and flavors. Use any type of fresh herbs you have available. Serve with an assortment of fine crackers.

Original recipe makes 4 servings


7 fluid ounces heavy cream, chilled
5 ounces blue cheese
salt and freshly ground black pepper to taste
1/3 cup chopped walnuts
1 tablespoon chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano
1 teaspoon chopped fresh thyme leaves
5 seedless red grapes, halved

  • PREP

    30 mins

  • COOK

    10 mins


    40 mins


  1. Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
  2. Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.


Calories: 376 kcal
Carbohydrates: 5.1 g
Cholesterol: 98 mg
Fat: 36 g
Fiber: 0.8 g
Protein: 10.3 g
Sodium: 611 mg