Hook’s Wisconsin Blue Cheese Cheesecake With Port Wine Poached Pears, Port Caramel And Candied Walnuts

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Wisconsin Cheese


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For Poached Pears:

1 bottle (750 ml) port wine

1 cup granulated sugar

1 sprig fresh rosemary

Rind of 1 orange

1 vanilla bean, split, scraped

6 medium pears (Bartlett, forelle or comice)

For Sugared Walnuts:

1 tablespoon egg white

1/4 cup powdered sugar

Pinch kosher salt

1 cup walnuts

For the Cheesecake:

1 pound cream cheese, room temperature

10 ounces Wisconsin Hook's Blue cheese, room temperature, finely crumbled

3 eggs, room temperature

1/4 cup sour cream

2 tablespoons clover or orange honey

Pinch fresh cracked pepper

For the Caramel:

2 cups granulated sugar, divided

3 1/2 ounces light corn syrup

1 cup heavy cream

1 cup reserved poaching liquid

Pinch salt

Pinch cracked pepper

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