Recipe By JJOHN32
Rating
Published Aug 10th
Prep - Cook - Additional - Ready In -
Servings 1 - 9 inch cake Calories 323.6

Serve this baked crustless cake – a mixture of blue cheese, cream cheese, and sour cream – as an impressive appetizer.

Recipe Ingredients

  • 2 (8 ounce) packages cream cheese
  • 2 cups blue cheese, crumbled
  • 1 cup sour cream
  • ⅓ teaspoon ground white pepper
  • 3 eggs
  • 1 ¼ cups sour cream
  • 1 red bell pepper, halved and deseeded
  • 1 green onion

Cooking Directions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 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.
  3. 3 Pour mixture into buttered 9 inch springform pan. Bake 60 - 65 minutes or until wooden pick inserted near center comes out clean.
  4. 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.
  5. 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

  • Calories 323.6
  • Carbohydrate 4.2 g
  • Cholesterol 123.4 mg
  • Fat 29.8 g
  • Fiber 0.2 g
  • Protein 10.7 g
  • Saturated Fat 18.4 g
  • Sodium 465.3 mg
  • Sugar 0.8 g

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Reviews

  1. My Mother-in=law gave me this recipe years ago and I finally tried it. I thought it odd to put sour cream on top after removing from the oven and then refrigerating until ready to eat. I found this matching recipe online and discovered the missing step. The cake sat for a good 20 minutes before - Read more ...
  2. I have made this nearly a dozen times now... I've tried it the way the recipe describes but prefer it served warm without sour cream or veggies on top. It's so good warm on crackers or bread. It's a perfect easy bake and take for parties and I have been asked for this recipes so - Read more ...
  3. This first time I made this I dropped the springform pan taking out of the oven and cried. My husband came in to help me clean it up as we were preparing for a party. We both ate the majority of the mess and it was so good that I now make this but am - Read more ...
  4. Very bland. I love blue cheese and I couldn't even tell there was blue cheese in it. All we could taste was sour cream/cream cheese and the peppers and green onions which we covered the top of the cheesecake in as other reviewers suggested...I'd rather have a nice cheese platter with crackers then go through - Read more ...
  5. Great appetizer. My guests loved it. I scaled it down to four servings and baked it in a 6" springform pan. The baking time has to be adjusted for the smaller quantity and I just checked it periodically until it appeared to be done. I took another reviewer's suggestion and chopped red pepper and green - Read more ...
  6. I used a mix of GORGONZOLA and Danish Blue cheese. I chopped up a large red pepper and lots and lots of green onions. I covered the entire cake with this mixture pressing it all firmly into the cake. Made it look FABULOUS and it tastes better with the vegetables in every bite. You may - Read more ...
  7. This was a nice make ahead appetizer. I did not use as much sour cream on top as the recipe called for and did not miss it. The blue cheese is fairly subtle tasting and my personal preference is for something a little more out there but it was good for a mixed company.
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