Gorgonzola Cheesecake
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Don't forget to check out my Holiday Open House Menu which includes this delicious Gorgonzola Cheesecake. Gorgonzola Cheesecake12 cloves
garlic Preheat oven to 375 degrees F. Roasted Garlic: Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/2-inch of the pointed end of the garlic bulbs. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb. Cover and bake 1 hour or until cloves are browned at the exposed end and soft throughout. Remove from oven. Allow garlic to cool and remove cloves from head. Garlic may be stored in a tightly covered container in the refrigerator for several days. Prepare Cornmeal Crust. To make filling: Preheat oven to 325 degrees F. and position baking rack in center of oven. In a large bowl, place gorgonzola cheese and cream cheese; mix together until smooth and creamy. Add the eggs, one at a time, while beating to incorporate. Pour the cheese filling into prepared Cornmeal Crust. Tap lightly on counter to remove air bubbles. Place roasted garlic around perimeter of the pan at equal distances. Place cheesecake in center of middle oven rack. Bake for approximately 1 hour, or until internal temperature is 160 degrees with a meat thermometer or until the center is almost set, but jiggles slightly when gently shaken. NOTE: Do not open the oven door during the first 30 minutes of baking as drafts can cause a cheesecake to fall or crack. Remove from oven and allow to cool on counter for at least an hour, after which you may either serve or store in the refrigerator. Serve warm or at room temperature with toasted
baguette bread or crackers. To serve later, store in refrigerator up to 1
week. To reheat, simply slice and warm for 5 minutes in a 350 degree F.
oven.
Cornmeal Crust: Grease a 10-inch springform pan. In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes. Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside.
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