Maytag Blue Cheesecake
Chef Alex Cheswick of May Street Market - Chicago, IL
Adapted by
January 2008

Yield: 20 Servings


  • 2 cups pecan halves
  • 2 cups panko
  • 3 Tablespoons honey
  • 1 Tablespoon cayenne pepper
  • 3 Tablespoons melted butter

  • 3 cups heavy cream
  • Salt and pepper
  • 1 pound Maytag blue cheese
  • 8 sheets gelatin

    To Assemble and Serve:
  • 1 cup reduced balsamic vinegar
  • Wild arugula
  • Red wine vinaigrette, for dressing
  • 10 apricots, halved and roasted
  • Maytag blue cheese cubes
  • Pralined pecans


For Crust:
Preheat oven to 300° F. Put pecans and panko in a food processor, processing until it clumps. Add honey and cayenne and pulse until combined. While processing, slowly add butter until crust just holds together. Press into individual ring molds and bake at for 5 minutes until set. Set aside to cool.

For Cheesecake:
In a saucepan, heat 2 cups of cream, seasoned with salt and pepper, until just boiling. Remove from heat and add blue cheese. Put mixture in a blender and puree until smooth. Dissolve gelatin leaves in warm mixture; then stir until combined. Cool in the refrigerator. Whip remaining cream to stiff peaks; fold one third into blue cheese mixture. Fold in remaining whipped cream. Ladle approximately 2 ounces into each crust. Refrigerate until set.

To Assemble and Serve:
Carefully remove ring mold from cheesecake. Drizzle a Tablespoon of reduced balsamic on plate. Place cheesecake on plate. Garnish with vinaigrette-dressed arugula, apricot half, blue cheese, and pralined pecans.


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