This Week with Chef Jenny...

A Blue Cheese Cheesecake, a Field Greens salad and a Blueberry & Sour Cream Cheesecake.

The Blue Cheesecake is from the Diane Mott Davidson Book Dark Tort. If you are into murder mysteries and food at all, you should pick up these books. The writing isn't superb, but definitely good enough for entertainment.

Here's the Blue Cheesecake recipe:

1 tablespoon unsalted butter
1 shallot, finely chopped (about 1/4 cup)
24oz cream cheese, at room temperature
6 large eggs, at room temperature
6oz blue cheese (preferably Danish), crumbled and chopped
3/4 cup whipping cream
1 small scallion, finely chopped (about 1 1/2 tablespoons)

Preheat the oven to 325F. Butter a 10-inch spring-form pan. Place an 11 x 16 disposable aluminum roasting pan onto a rimmed cookie sheet.

Melt the butter over low heat and cook the shallot, stirring occasionally, until it is limp, about 5 to 7 minutes. Set aside to cool.

In the large bowl of an electric mixer, beat the cream cheese on medium speed until it is very smooth. Add the eggs and beat until they are well blended into the cream cheese, about 3 to 5 minutes. Add the blue cheese and cream and beat over low speed until the mixture is well blended (it will be lumpy).

Using a large wooden spoon, force the mixture through a wire strainer to remove the lumps. (This takes a strong arm and some time, usually about 7 to 10 minutes.) Blend the shallot and scallion into the smooth mixture.

Pour the mixture into the prepared springform pan. Place the springform pan inside the roasting pan with very hot water until the water comes halfway up the outside of the springform pan. Gripping the sides of the cookie sheet, carefully place the roasting pan with the springform pan inside it into the oven. Immediately close the oven door.

Bake for about 45 minutes, or until the cheesecake has puffed, the top is golden brown, and the center is set. Remove from the oven and set the springform pan on a cooling rack. Run a knife around the inside rim of the sprinform pan's collar to loosen any of the cheesecake that may have stuck. Carefully remove the collar.

Cool for about 10 minutes, if you are serving the cheesecake hot. (It will sink slightly as it cools.) The cheesecake may also be served at room temperature or chilled. Cover and refrigerate any leftovers.

Makes 8 large servings.

We did this with no mixer, no roasting pan, no cookie sheet, no wooden spoon, no wire strainer, and an oven that runs about 25 degrees hot.

It's very tasty. Very light consistency. Reminds me very much of a quiche.

We're still waiting on the dessert cheesecake... the egg whites are taking their time becoming stiff.