Point Reyes Blue and Cheddar Swirl Cheesecake • St. Francis Winery & Vineyards

Ingredients

• Pair with Cuvée Blanc
• In a small mixing bowl cream the blue cheese with the milk or cream until smooth.
• Place the cream cheese in a mixer. Beat until smooth.
• Beat in the eggs one at a time, until smooth, scraping the sides of the bowl.
• Add the salt, flour, creamed blue cheese, pepper, and herbes de Provence.
• In a small saucepan, heat the butter over a medium flame. Add the flour and cook a minute or two to remove the raw flour taste.
• Whisk in the milk and bring to a simmer. The mixture will be very thick. Add the cheddar cheese and mix until the cheese has melted.
• Remove from heat. Place the cheddar mix in a pastry bag with a small tip. Pour the mixture into the prepared cheesecake pan.
• Pipe the cheddar mix in a pinwheel pattern over the cheesecake mix. Bake the cheesecake in a preheated 350º oven for 45 minutes or until the cheesecake has set in the middle.
• Refrigerate. Slice and serve with the apricot fig chutney.
• In a food processor, finely chop the pecans.
• Add the Panko bread crumbs and finely chop until the mix resembles graham cracker crumbs.
• Add the melted butter and mix thoroughly. The mix should keep its shape when squeezed into a ball.
• Spread the mixture in the bottom of a small springform pan, pressing evenly all over the bottom of the pan.