From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 3/4 cup cracker crumbs (wheat thins or buttery crackers)
  • 2 tablespoons melted butter
  • 1 (5-ounce) package Boursin cheese
  • 1 (8-ounce) plus 1 (3-ounce) package cream cheese, softened to room temperature
  • 10 ounces Stilton (or other blue cheese)
  • 1 cup sour cream
  • 3 eggs
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup sherry
  • 1/3 cup milk

Preheat oven to 350 degrees.  Combine cracker crumbs and melted butter and press into the bottom of an 8-inch springform pan.  Bake for 5 to 8 minutes or until very lightly browned.

Mix remaining ingredients in a food processor.  Pour mixture onto crust in springform pan.  Wrap bottom and sides of pan in a double thickness of aluminum foil and then place it inside a larger pan, adding enough hot water to the larger pan to come halfway up the sides of the springform pan.  Bake at 350 degrees for 50 to 55 minutes.  (Do not overbake or brown.)  Done when a knife inserted in the middle comes out clean.  Chill and serve.

SERVES: 16 - 20

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