Gourmet Gorgonzola Cheesecake

For Gorgonzola Cheesecake: Let cream cheese soften and yolks come to room temperature. Add heavy cream and gorgonzola in bowl and melt over water bath; allow to cool a bit.

Mix together cream cheese, yolks, brown sugar and gorgonzola until just combined. Put in ramekins and then in a hotel pan with one-fourth inch of water. Cover hotel pan with foil. Bake 325 degrees F for about half an hour. When cool, torch bottom of ramekin to remove.

For Sweet Potato Puree: Place sweet potatoes in baking dish with butter and water. Bake at 400 degrees F for 45 minutes. Put in blender and blend until smooth. If too thick add more water then season with salt.

For Concord Grape Sauce: Place grapes, balsamic and water in nonreactive pot. Cook until reduced by half. Blend until smooth and pass through a chinois.

For Walnut Crumble: Put sugar and water in pot to make a caramel. Pour on silpat and let cool. Break up sugar and put in robot coup with nuts and butter; pulse until powdery.

Recipe Source: Top Chef