BLUE CHEESECAKE WITH CARAMELIZED APPLES

CRUST

2 cups pecans

¼ cup granulated sugar ¾ cup all-purpose flour ¾ cup melted butter 2 egg yolks

2 pinches kosher salt Butter, for greasing

Heat oven to 325°F. Grind pecans in food processor into a coarse meal. Add remaining ingredients and pulse until evenly combined to make the crust. Lightly grease a 10-inch springform pan with butter. Press crust into the pan, packing it down with the end of a rolling pin to make it as flat and even as possible. Bake crust for 20 minutes until golden brown and cool completely. Wrap outside of the pan in plastic.

FILLING

20 oz cream cheese 12 oz Gorgonzola

15 oz ricotta

11 oz mascarpone ½ cup granulated sugar ¼ tsp cornstarch

3 eggs plus 2 yolks 2 pinches kosher salt

Raise oven to 350°F. Combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed for 6 minutes, scraping down sides of bowl as needed to make sure everything is well-mixed. Spread filling over the pecan crust, filling pan about ¾ of the way (there may be some left over). Smooth the surface. Fill a large roasting pan with water and set cake in center; the water should go halfway up the sides of pan. Place in center rack of oven and bake for 2½ hours until filling is fully set (a slight jiggle or no jiggle). Turn off oven and allow pie to rest in oven for 30 minutes. Crack oven door and let pie continue to rest another 20 minutes. Remove pie and put plastic wrap directly on surface. Cool overnight in refrigerator.

CARAMELIZED APPLES

2 tbsp butter

3 Granny Smith apples, peeled, cored,

and sliced ½-inch thick

¾ cup honey

¼ cup brown sugar

Pinch kosher salt

1 tsp fresh thyme leaves, plus more

for serving

Honeycomb, for serving

Sea salt, for serving

Melt butter in a nonstick skillet over medium heat and add apples. Saute until golden and slightly softened, about 5 minutes, then add honey and brown sugar. Bring to a boil, then immediately reduce heat to low. Cook until shiny and thick, then add salt and thyme.

Unwrap the cheesecake and run a small knife or spatula around the inside of the pan to loosen. Remove outer ring of the springform pan and transfer cheesecake to a platter. Spoon caramelized apples over cheesecake. Garnish with honeycomb, thyme, and sea salt.