Servings::12
Yield::1 to 9 – inch cake
Ingredients
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2 (8 ounce) packages cream cheese
2 cups blue cheese, crumbled
1 cup sour cream
⅓ teaspoon ground white pepper
3 eggs
1 ¼ cups sour cream
1 red bell pepper, halved and deseeded
1 green onion
Directions
Preheat oven to 300 degrees F (150 degrees C).
Beat cream cheese and blue cheese in large mixing bowl until light and fluffy–about 5 minutes. Mix in 1 cup sour cream and pepper. Add eggs – one at a time – mixing well after each addition.
Pour mixture into buttered 9 inch springform pan. Bake 60 – 65 minutes or until wooden pick inserted near center comes out clean.
Remove from oven and let stand 5 minutes. Carefully spread 1 1/4 cup sour cream over top. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate several hours or overnight.
To serve, place on serving plate. Carefully remove sides of pan. Decorate top with red pepper cut into flower shapes with small cookie cutter and green onion tops as stems.