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Spiced Walnut & Blue Cheese Cakes




Source of Recipe


by Mercyteapot


Recipe Link: http://shop.bakerscatalogue.com/landing.jsp?go=BakingSheet

List of Ingredients




Spiced Walnut Halves
1 tablespoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons (1 ounce) brown sugar
1 tablespoon (1 ounce) unsalted butter
1 cup (3 1/2 ounces) walnut halves or large pieces

Cheesecakes
12 ounces cream cheese
2 large eggs
1 egg yolk
1 cup (4 1/2 ounces) crumbled blue cheese

Topping
3/4 cup (6 ounces) sour cream
1 egg white
1/2 teaspoon onion powder
2 teaspoons chopped fresh chives

Recipe



Make the spiced walnuts first: Combine the salt, cayenne and brown sugar in a small bowl; set aside. In a medium sized frying pan, melt the butter, and add the walnuts. Cook over a medium heat, stirring occasionally, until you smell the walnuts’ fragrance. Stir in the spice and sugar mixture, and cook for 1 minute, until the nuts are coated. Remove the pan from the heat and pour the nuts out onto a piece of parchment paper to cool.

For the cheesecakes: Beat the cream cheese at low speed until soft and creamy. Stop and scrape the sides and bottom of the mixing bowl once or twice to make sure there are no lumps. Mix in the eggs one at a time, taking care to scrape the bowl after each addition. Beat in the egg yolk, blue cheese, and salt. Preheat the oven to 300 ° F, line the wells of a mini muffin pan with papers, and scoop the batter into them with a tablespoon; they should be two-thirds full.

For the topping: Mix together the sour cream, egg white, onion powder, and chives. Top the cheesecakes with 1 teaspoon of this mixture after the first 25 minutes of baking; return them to the oven for 5 more minutes. Remove from the oven, and place a spiced walnut half on top of each. Cool for 20 minutes before removing from the pan; they may be served at room temperature, or chilled. Yield:30 cheesecakes

Nutrition information per serving (1 cheesecake, 32g): 96 cal, 8g fat, 3g protein, 1g complex carbohydrates, 2g sugar, 40mg cholesterol, 266mg sodium, 51mg potassium, 83RE vitamin A, 43mg calcium, 47mg phosphorus.