Blue Cheese Cheesecake With Port Wine Poached Pears, Port Caramel And Candied Walnuts

For Cheesecake: Preheat oven to 250 degrees F.

In an electric stand mixer cream the cream cheese until smooth. Add the blue cheese and continue to cream. Add eggs one at a time. Scrape down sides of the bowl. Add salt, pepper, sour cream and honey. Combine completely.

Spray an 8-inch spring form pan with vegetable spray. Line the bottom of the pan with parchment paper and spray again. Pour cheesecake batter into the pan and bake until set, about 20 minutes.

For Poached Pears: In a heavy-duty sauce pot, combine all ingredients except for pears and bring to a boil. Taste and adjust flavor. Reduce by a quarter.

Meanwhile, peel skin off pears and add skin to poaching liquid. Cut pears in half and core out pits. (The best way to do this is with a Parisian scoop.)

Strain poaching liquid and add pears. Bring to a simmer and poach until pears are tender. Place pears and liquid in a non-clear container. Cover with plastic and let sit overnight at room temperature. Reserve 1 cup poaching liquid for port wine caramel.

For Port Wine Caramel: In a heavy-duty sauce pot cook 1 cup sugar with corn syrup until dark amber. In another pot heat cream and poaching liquid just until it boils; keep warm.

When the sugar is amber, add the remaining sugar, 1/4 cup at a time. Mix well after each addition. Add cream mixture slowly, and let reduce after each addition. Season with salt and pepper.

For Sugared Walnuts: Mix egg whites together with sugar and salt. Coat walnuts with the mixture and bake at 350 degrees F until golden brown.

Recipe Source: Chef Mindy Segal of HOTCHOCOLATE, Chicago, IL