Over wings and beer, I proposed to my cheesecake making s.o. the idea of a buffalo bleu cheesecake. I figured instead of all the cream cheese, we’d substitute some bleu cheese crumble, mix in some chopped up boneless wings tossed in wing sauce, and bake it. When it was done, drizzle some thickened wing sauce on top and garnish with celery. Kind of stuck on a crust, though.
Yeah, it was several beers into the shift, but it sounded not half bad. Any thoughts? Anyone ever actually tried it?
Sounds disgusting.
I want some.
Sounds weird but intriguing.
Crust? Pizza!
I was sorta kinda with you until you actually had chunks of chicken in there.
I was thinking maybe Cheezits for the crust, but thought the cheddar might be overwhelming.
Pretzels, maybe?
P.S. I will sue you like there’s no tomorrow if I see Key Lime Guy’s Buffalo Cheesecake in my grocer’s freezer in the coming year. Be warned.
I once made a cheeseburger pie that had a crust made out of ground beef (the filling was hash browns and shredded cheese with a ketchup and mustard topping). You might be able to do the same thing with ground chicken.
I don’t know how it is supposed to be held together. Add some egg and cream and call it a quiche.
For the crust, in accordance with buffalo wing theory, you should dip the whole thing in batter and deep-fry it.
Isn’t authentic cheesecake made with ricotta? You could just add blue cheese to ricotta.
I think this sounds great, and I bet it’s much more reasonable if you think of it more along the lines of a baked brie in pastry – a savory dish rather than a dessert.
Thematically, pizza crust is an excellent suggestion. A biscuit crust could also be tasty, even though there’s no connection between biscuits and chicken wings.
Report back if you try it!
Ok, combine equal parts shredded chicken and blue/cream cheese mixture over low heat, remove and pour into a cake pan lined with waxed paper. Set in fridge for a few hours to cool and gain shape. Meanwhile make up a big batch of fry coating, enough to cover the disc of chicken and cheese. Put the disc in the freezer for a few so that it won’t melt, heat up a deep pan of oil, coat frozen disc with batter and fry that sucker until golden brown. Slather the whole thing with wing sauce, crack a few beers and dial 9-1.
I think it sounds interesting.
I had a gorgonzola cheesecake at a winemaker’s dinner a couple of years ago that was out of this world delicious.
I had something similar - I think mine was a bleu cheese cheesecake, and it had a porter whipped cream on top. Tasting each (the cake and the whipped cream) separately was kind of gnarly, but when you mixed the two flavors together it was actually mighty fine.
Or you could make a graham-cracker type crust, but made with chikin-n-a-biskit style crackers, and forgo the actual chicken parts.
That might be the trashiest thing I’ve uttered in years.
Instead of making one large cheese cake, you could use something like a cupcake pan to make a bunch of smaller ones. These could be easily deep fried and be sorta finger foodish.
How about a hash brown/potato rosti base?
I’m not sold on the deep-frying part, but ramekin size portions rather than one regular size is a great idea. I’m sure it’d be easier to eat in more ways than one. 
It’s a great idea! What might convert well to this recipe is Tourte Milanese as inspired by Julia Child and Chef Michel Richard (Video)- I’d probably make a couple of tweaks to this tried and true delicately layered, French Torte of Puff Pastry, Eggs, Ham, Cheese, Spinach and Red Pepper.
…Sliced smoked chicken breast instead of Ham; a bleucheese and cream cheese, eggy, cheesecake batter mixture instead of the eggs; sauteed sliced celeriac and garlic instead of the spinach; Leave the roasted red pepper in the recipe, though. Layer it all in a deep puff pastry crust. Serve in a puddle of the traditional Frank’s Hot Sauce, Butter, and Worchestershire. Of course store bought frozn or refrigerated puff pastry could certainly substitute and save time… because puff is a very time consuming and advanced pastry technique.
Call it Tourte Bœuffalo. A bit more delicate and french, a slice would be a perfect lunch with a Green salad.
It reminds me of a recipe I had heard of–a smoked trout cheesecake, whipping chopped smoked trout, a bit of red onion, and cream cheese, and the crust was made of crushed bagel chips.
I think you can essentially do the same thing, either using bagel chips, pita chips, or some kind of savory cracker for the crust. Run them through a food processor and mix in a few tablespoons of melted butter so it sticks together.
I bought savory cheesecakes from these people last year. Incredibly good.
So I am not at all appalled by the idea.
You wouldn’t take out all of the cream cheese. Blue cheese is strong, so you don’t need all that much to flavor the whole.