Pear and Bleu Cheese Cake

by Jerry Edwards

Pear and Bleu or Goat Cheese Cake

 

  • 1 pound Cream Cheese
  • 1 pound Bleu OR Goat Cheese
  • 5 eggs
  • 4 Pears (½ inch dice)
  • 1/3 bunch parsley Sprig (chopped fine)
  • ¼ bunch thyme (chopped fine)
  • 1 teaspoon White Pepper
  • 4 ounces Shallots (chopped fine)
  • 2 ounces Butter

Peel, core and dice pears.  Place in water to prevent browning.

 

Sauté herbs and shallots in butter until translucent and soft.  Add pears and pepper, sauté until aldente and then chill.

 

Soften cream cheese in microwave for one minute. Put in large mixer and beat on low speed with paddle attachment until smooth. Scrape sides and mix for two more minutes. Add the bleu or goat cheese and mix until combined.  Add eggs two at a time and scrape between additions.  Add cooled pear mixture and combine with spatula. 

 

Prepare tin cups with non stick spray and place into a fill hotel pan.  Fill the cups half way with mixture and bake in a water bath at 300 degrees for approximately 15 minutes until they are firm to the touch and golden in color.
 

 

Jerry Edwards is owner and cooporate chef of Chef's Expressions, the ultimate catering company.


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