Baked Blue Cheesecake Mousse

Source: Taste of BC

Caren McSherry and Doninique and Cindy Duby
canada.com

160 g (5.7 oz) cream cheese
40 g (1.4 oz) blue cheese
90 g (3.2 oz) granulated sugar
15 g (0.6 oz) all-purpose
250 g (9.1 oz) sour cream
2 large egg yolks
125 g (4.5 oz) cream cheese

Preheat oven to 150°c (300°f). Line a 12.5 cm (5") round mould with silicone paper.

Using an electric mixer, mix 160 g (5.7 oz) cream cheese, blue cheese and sugar until well combined. Scrape the sides of the bowl with a rubber spatula, and add ?our. Mix until thoroughly combined. Add half sour cream and mix again.

Scrape the sides of the bowl with the rubber spatula, mixing well to make sure the batter is completely smooth. Stir in egg yolks.

Mix until just combined. Pour batter into pan and bake for about 35 minutes. Turn the pan and bake for another 10 to 20 minutes, or until light golden brown.

Cool. For best results, refrigerate overnight (or at least 3 to 4 hours).

Just before serving, place cheesecake in a food processor. Pulse until cake is broken up. Add 125 g (4.5 oz) cream cheese and pulse until well combined.