Blue cheese cheesecake with blueberry and port compote
Prep: 3 hrs 30 mins,
Cooking: 1 hr 30 mins
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Ingredients (16)
6 | phyllo pastry — sheets |
8 cup | bundt pan |
butter | |
300 g | creamy blue cheese — president, torn into chunks |
100 g | spring onion — president, chives, fat craem cheese |
650 g | ricotta cheese |
3 | eggs — large, slighly beaten |
2 | garlic — cloves, grated |
1 | spring onions — finely sliced |
20 g | fresh basil — chopped |
2.5 ml | salt |
2.5 ml | freshly ground black pepper |
75 g | butter — melted |
BLUEBERRY COMPOTE:
150 g | blueberries |
10 g | sugar |
50 ml | port |
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