Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Gorgonzola Cheesecake
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- #11305
This is a great, savory party spread. It has a garlic-cornmeal crust that's topped with a rich gorgonzola and cream cheese filling with dollops of roasted garlic throughout. Best of all, it can be made in advance.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
2 comments
ingredients
1 1/2 cup water
1/2 cup cornmeal
1 tablespoon chopped garlic
1 1/2 teaspoon salt
1 tablespoon dried basil
1/4 cup grated Parmesan cheese
Gorgonzola Filling
1 pound imported gorgonzola cheese
5 packages (8 ounce size) cream cheese
5 eggs
12 cloves garlic, roasted
directions
To make crust: Bring water to a boil in a small saucepan. Stir in cornmeal, garlic, salt and basil. Reduce to a simmer, cover and cook for 15 minutes, stirring occasionally. After polenta is cooked, fold in parmesan. Allow to cool 5 minutes. Grease a 10-inch springform pan. Press polenta into the bottom of the pan. Set aside.
To make filling: While the polenta is cooking, place gorgonzola and cream cheese in a large mixing bowl and allow to soften for 30 minutes. Add eggs and mix by hand until eggs are incorporated.
Preheat oven to 325 degrees F.
Pour the cheese filling into the prepared springform pan. Tap lightly on counter to remove air bubbles. Place roasted garlic around perimeter of the pan at equal distances. Bake for approximately 1 hour, until internal temperature is 160 degrees F or until the center just barely jiggles when the pan is tapped. Allow to cool on counter for at least an hour, after which you may serve with toasted baguette or crackers, or refrigerate for up to 1 week.
To reheat, simply slice and warm for 5 minutes in a 350 degrees F oven.
added by
chavalita
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I want to make this for Easter. Do you have some suggestions for toppings, I have some marinated artichokes I made, but haven't used them yet. Many thanks in advance.
This cheese spread doesn't really need any "toppings" per se. I personally would think that the marinated artichokes flavor would clash with the gorgonzola too much. A simple sprinkle of some minced fresh basil (dried basil is used in the crust), or some chopped nuts for a little visual appeal is really the most I'd do.
What are those on top? Walnuts?
You can garnish it with a variety of toppings - such as nuts, fresh herbs, minced sun-dried tomatoes, etc.
August 29, 2014
OH-EM-GEE! This was the most amazing spread! When I found the recipe I really was just going for visual ooooohs and aaaaahs because it sounded so unique. But the flavor is what totally knocked everyone's socks off! It makes a lot so make sure to serve it to a big group. Everyone loved it and ate tons but we still had leftovers (which I ate for breakfast and lunch the next day yum!!). If you want your friends thinking you are some sort of culinary genius, then this is the recipe to hit them with!! Thank you cd kitchen for bringing this gem into my life!!!! :) :)