Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and a Pear Vinaigrette

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I am knocked out by this one. I made the Pear Vinaigrette last night; it's got nice acidity and just a little sweetness. Perfect. I just tasted the Blue Cheesecake. It is delicious. Mine cracked on top. (Who cares? It is lighter than I expected, which is a good thing. I recommend this whole recipe. Try to use a blue cheese with a little kick to it. Delish!

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Everyone made funny faces when I said I made a blue cheese cheesecake for Christmas dinner. But once I put it out everyone seemed a little curious about it and trying it and it was a hit! It went great with a glass of red wine and I have to second what Marta says about serving in small pieces. I would cut the cake into 12 servings instead of 8. And I second Debra on using the "O" brand champagne vinegar. I love it and sometimes take small sips out of the bottle when cooking with it, best vinegar I've ever used :

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This was a fabulous appetizer. We put it out and even our guests who said they did not like blue cheese, thought this cheesecake was a hit.

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This whole dish was wonderful, but I made the salad with walnuts alone, over and over with this amazing, delicious vinaigrette. I recently purchased a bottle of pear vinaigrette from a maker in Napa, CA and it's flavor was dull in comparison to this Emeril gem. If you want the taste of summer with your salads go for this one and here's a hint: I use "O" brand champagne vinegar, it's a winner too.

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This is awesome! What a great presentation! Use good blue cheese. Thanks, Emeril!

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Spectacular presentation, but serve small quantities, tends to be overwhelming. Great when accompanied with wines. Love it!!!

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Talk about a salad that made me look like a gourmet chef! The second time I made it, I didn't have the champagne vinegar so substituted tarragon vinegar. Even the men in my group have asked for this recipe.

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I made the cheesecake last year as an appetizer for Thanksgiving. It was large and more than the 14 of us could even make a dent in! I would suggest small, small slices as it is quite rich. This with crudite would provide a nice appetizer for approximately 40 using a 10 inch springform. Loved the taste! I did use a microplane on my garlic so it would distribute more evenly. For a cheesecake, this is an easy, savory recipe and pretty good for those watching their carbs!