BBC Food - Recipes - Warm roquefort cheesecake with pears in balsamic vinaigrette
Equipment and preparation: You will need a spring-form cake tin, 23cm/9in in diameter.
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Ingredients
- 110g/4oz white breadcrumbs
- 50g/2oz Pecorino Romano, finely grated (or parmesan)
- 25g/1oz butter , melted
- freshly ground black pepper
- 3 eggs , beaten
- 225g/8oz medium fat curd cheese
- 110g/4oz fromage frais
- 175g/6oz Roquefort
- 1 tbsp chives , snipped
- 4 spring onions , finely diced
- salt
- 4 pears , firm but ripe
- 1 clove garlic , peeled
- 1 tsp sea salt
- 1 tsp mustard powder
- 1 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
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