by Executive Chef John Williams
From our 2014 Wollersheim Winery Open House

INGREDIENTS: Bleu Cheese Cheesecake

      16 oz cream cheese (room temperature)
      10 oz good quality Wisconsin Bleu Cheese (crumbled)
      3 eggs room temp
      ¼ cup sour cream
      2 tbsp clover honey
      pinch of kosher salt
      pinch of ground black pepper

METHOD: Bleu Cheese Cheesecake
Preheat oven to 250°F. Spray an 8-inch spring form pan with cooking spray. Line the bottom of the pan with parchment paper, spray again. In a large bowl, beat cream cheese until smooth, add bleu cheese and beat until creamy. Add eggs one at a time, beating well after each addition. Scrape bowl. Add sour cream, honey, salt, and pepper. Beat until combined. Pour into pan and bake for 35-45 minutes or until set and knife inserted near the center comes out clean. Cool at room temperature over night in pan.

INGREDIENTS: Poached Pears

      ½ bottle of Wollersheim Port
      1 cup organic cane sugar
      1 sprig rosemary
      1 orange rind with juice
      1 vanilla bean split
      6 medium pears

METHOD: Poached Pears
In heavy sauce pot, combine ingredients except pears and bring to a boil. Cool until reduced by one-forth. Meanwhile peel pears and add peels to poaching liquid. Cut pears in half and core. Once reduced, strain poaching liquid and add pears back to the pan and bring to a simmer and poach until tender. Place pears and liquid in a container and allow to cool overnight.

MAKES: 12 servings