• 8 ounces Shamrock Farms Unsalted Butter, melted
  • 14 ounces panko bread crumbs
  • 1 tablespoon salt
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon pepper


  • 4 ounces Shamrock Farms Sour Cream
  • 4 ounces Shamrock Farms Heavy Cream
  • 16 ounces cream cheese
  • 3 whole eggs, separated, plus 1 egg yolk
  • 2-3 drops lemon juice
  • 12 ounces blue cheese


  • 12 ounces Shamrock Farms Sour Cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon granulated garlic
  • Pinch white pepper
  • Red wine reduction (optional, below)


  1. Preheat oven to 350 degrees. Combine dry ingredients in a 9” round springform pan. Add melted butter and form crust along bottom and sides of pan. Bake in oven for 5-7 minutes. Let cool. Set oven to 300 degrees.
  2. Combine cream cheese, Shamrock Farms Sour Cream and Heavy Cream in a bowl and mix using paddle attachment. When combined, add egg yolks one at a time until incorporated. Fold in blue cheese crumbles.
  3. Whip egg whites with lemon juice to medium-stiff peaks. Fold into filling mixture. Pour mixture into crust and bake in a water bath for 40-50 minutes. Set oven to 400 degrees.
  4. Mix topping ingredients and add to top of cheesecake. Bake in water bath for 5 minutes. Turn off oven and let sit without opening oven for 60 minutes. Refrigerate overnight.
  5. Optional: Reduce 3 cups of red wine to 1/4 cup. Cool and drizzle over room-temperature Blue Cheese Cake to serve. Can also be served with honey or raspberry jam.