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Line the bottom of the baking pan with 2 sheets of crinkled and unraveled pieces of parchment paper (criss-crossed), enough to fit the bottom and sides. This is a traditional Basque Cheesecake technique to achieve an unkempt edge.
Preheat the oven to 375 degrees Fahrenheit. In a stand mixer bowl, add Treasure Cave Blue Cheese, cream cheese, creme fraiche (or sourcream), condensed milk, salt, vanilla extract, flour and mix with a paddle attachment until smooth. Scrape the bottom of the bowl, turn the stand mixer back on to medium speed and gradually add the eggs. Continue to mix until smooth and well combined.
Pour cheesecake batter onto a parchment lined pan and bake at 375 F (190C) for 55-60 minutes or until dark golden brown on top and around the sides.. The cheesecake should be risen and jiggly. It should also slightly fall in the center, sometimes with cracks, so avoid fretting if that happens. Cool in the refrigerator for at least 6 hours or overnight. Slice, serve and enjoy.
9" (round) x 4" (height) or 2- 6" (round) x 4" (height) baking pan.
Parchment paper.
9” x 3” (round cheesecake)