Blue Cheesecake
1 tablespoon unsalted butter
1 shallot, finely chopped (about ¼ cup)
24 ounces cream cheese, at room temperature
6 large eggs, at room temperature
6 ounces blue cheese (preferably Danish), crumbled and chopped
¾ cup whipping cream
1 small scallion, finely chopped (about 1½ tablespoons)
Preheat the oven to 325°F. Butter a 10-inch springform pan. Place an 11- by 16-inch disposable aluminum roasting pan onto a rimmed cookie sheet.
Melt the butter over low heat and cook the shallot, stirring occasionally, until it is limp, about 5 to 7 minutes. Set aside to cool.
In the large bowl of an electric mixer, beat the cream cheese on medium speed until it is very smooth. Add the eggs and beat until they are well blended into the cream cheese, about 3 to 5 minutes. Add the bl
