Bayley Hazen Recipe

Prepare and bake crust

Preheat oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs, granulated sugar and sea salt. Melt the butter and pour over crumb mixture; stir until evenly moistened and mixture clumps when pressed. Press mixture into the bottom and slightly up the sides of a 9-inch springform pan (or tart pan) to form an even crust about 1/4–1/2 inch thick. Bake 8–10 minutes until fragrant and lightly golden. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Soften and mix cheeses

Place Bayley Hazen blue cheese and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and handheld mixer). Beat on medium speed until the mixture is smooth and evenly combined, about 2–3 minutes, scraping down the bowl as needed.

Warm dairy and dissolve cheese

In a small saucepan over low heat, warm the heavy cream and milk until just steaming (do not boil). Remove from heat and whisk in the crumbled Bayley Hazen/cream cheese mixture a little at a time to temper and ensure smoothness. If any lumps remain, pass the mixture through a fine-mesh sieve or continue whisking until smooth.

Combine eggs and dry ingredients

In a separate bowl whisk together the eggs, granulated sugar and cornstarch until smooth and slightly pale, about 30–45 seconds. Stir in lemon zest, black pepper and salt.

Finish filling

Slowly stream the warm cream-and-cheese mixture into the egg mixture while whisking constantly to temper the eggs. When fully combined, strain the filling through a fine sieve back into a clean bowl or large measuring cup to ensure a silky texture.

Bake custard

Pour the filling into the prepared cooled crust. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches about halfway up the side of the springform pan (bain-marie). Bake at 325°F (160°C) for 40–50 minutes, or until the edges are set and the center still slightly wobbles when gently shaken. Turn off the oven, crack the oven door and let the cheesecake sit in the oven another 15 minutes to reduce cracking.

Cool and chill

Remove the cheesecake from the water bath and discard the hot water. Let cool to room temperature on a wire rack for 1 hour, then cover and refrigerate at least 4 hours or overnight to fully set.

Poach pears

While the cheesecake chills, peel, halve and core the pears. In a medium saucepan combine water, honey, lemon juice and vanilla. Bring to a gentle simmer, add pear halves and poach over low heat until tender when pierced with a knife, 10–12 minutes depending on size. Transfer pears to a plate to cool. Reserve a few tablespoons of the poaching liquid to glaze the pears.

Slice and glaze

When cool, thinly slice the pear halves and brush or drizzle with the reserved poaching liquid so they shine and hold shape.

Assemble and garnish

Remove the chilled cheesecake from the springform pan and transfer to a serving plate. Arrange the poached pear slices (if using) across the top. Scatter toasted walnut pieces and fresh thyme leaves over the surface and finish with a light drizzle of honey. Taste and add a small pinch more freshly ground black pepper if desired to accentuate the blue cheese.

Serve

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool-room temperature. Leftovers keep covered in the refrigerator for up to 4 days.