This Roquefort cheesecake is my answer to the fun, festive version of a cheese plate — all the flavor, but elevated and a little unexpected. Made with Roquefort, often called the King of Cheeses, it’s bold, complex, and unmistakably French, and beautifully elegant once baked into a creamy cheesecake.
Perfect as an aperitif, festive starter, or add a bit more honey for a more sweet version as a cheese-course alternative. This is the kind of dish that sparks conversation as soon as it hits the table. Even better, it’s a fantastic make-ahead recipe: bake it the day before, chill, and simply garnish before serving. Effortless, stress-free, and quite the memorable treat.
Preparation time
10 min
Ingredients For
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For the savoury press-in crumble crust
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6 tbsp (melted, then cooled)
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1 cup
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0.50 tsp
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0.25 tsp
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x 1
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For the Roquefort cheesecake filling
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10.50 oz (room temperature)
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2 (room temperature)
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2 tbsp (plus more, if making a more sweet version)
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1 tsp
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Preparation
1
For the press-in crumble crust
Preheat oven to 350°F.
2
Line the bottom and sides of a 9-inch springform pan with parchment paper. It helps to first spray the pan with baking spray so the paper sticks.
3
Start by melting the butter. Set aside to cool.
4
In a bowl, stir together the flour, walnuts, salt, pepper, and herbs.
5
Add melted butter and egg yolk. Stir until a crumble forms.
6
If too dry, add 1–2 teaspoons of cold water — just until it holds when pressed. If too wet, sprinkle in a bit more flour.
7
Pour into the pan and press evenly across the bottom. Bake 18-20 minutes, until lightly golden around the edges.
8
Set aside to cool slightly while preparing the filling.
9
For the Roquefort cheesecake filling
Reduce oven temperature to 325°F.
10
In a mixing bowl, beat the cream cheese until smooth.
Add crème fraîche, eggs, honey, and lemon zest. Mix until creamy, scraping the bowl often. Fold in the Roquefort and herbs.
11
Pour the mixture over the crust and smooth the top.
12
Bake for 30–35 minutes, until edges are set but the center still has a gentle wobble.
13
Remove from oven and cool completely at room temperature, about 1 hour.
14
Transfer to the refrigerator and chill at least 3 hours or overnight for best texture.
15
To serve
Decorate with grapes, fresh thyme branches, and walnuts. Surround with sliced apples, crackers, more grapes, and small bowls of jam or honey. Cut into thin slices. Serve slightly cool.
© Molly Wilkinson
Contributor
Molly Wilkinson
Pastry chef
