Serve this baked crustless cake – a mixture of blue cheese, cream cheese, and sour cream – as an impressive appetizer.
Ingredients
- 2 (8 ounce) packages cream cheese
- 2 cups blue cheese, crumbled
- 1 cup sour cream
- 1/3 teaspoon ground white pepper
- 3 eggs
- 1 red bell pepper, halved and deseeded
- 1 green onion
- 1 ¼ cups sour cream
Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
Beat cream cheese and blue cheese in large mixing bowl until light and fluffy–about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs – one at a time – mixing well after each addition.
Step 3
Pour mixture into buttered 9 inch springform pan. Bake 60 – 65 minutes or until wooden pick inserted near center comes out clean.
Step 4
Remove from oven and let stand 5 minutes. Carefully spread 1 1/4 cup sour cream over top. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate several hours or overnight.
Step 5
To serve, place on serving plate. Carefully remove sides of pan. Decorate top with red pepper cut into flower shapes with small cookie cutter and green onion tops as stems.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 324 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat18g | 92% |
Cholesterol123mg | 41% |
Sodium465mg | 20% |
Total Carbohydrate4g | 2% |
Dietary Fiber0g | 1% |
Total Sugars1g | |
Protein11g | |
Vitamin C13mg | 67% |
Calcium207mg | 16% |
Iron1mg | 4% |
Potassium205mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this