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An excellent and delicious appetizer to serve at your next gathering. This savory Gorgonzola Cheesecake will
delight your guests! You could serve this as a cheese course with your dinner with fresh fruit.
Check out my
Appetizer Recipes for more great cooking ideas.
Don't forget to check out my
Holiday Open House Menu which includes this delicious Gorgonzola Cheesecake.
Gorgonzola Cheesecake Recipe
Recipe Type:
Appetizer,
Cheese Appetizers,
garlic
Yields: serves many
Prep time: 20 min
Cook time: 60 min
Ingredients:
12 cloves
garlic
2 teaspoons extra-virgin
olive oil
Cornmeal Crust (see recipe below)
1 pound
Gorgonzola Cheese, room temperature*
5 (8 ounce) packages cream cheese, room temperature
5
eggs, room temperature
* Blue Cheese may be substituted.
Preparation:
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. Check out my web page on how to
Roast Garlic.
Prepare Cornmeal Crust: (see recipe below)
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 cloves around the perimeter of the pan at equal distances.
Baking Cheesecake:
Place cheesecake in center of middle oven rack. Bake for approximately 1 hour, or until internal
temperature is 160 degrees with a
cooking 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 1 hour, after which you may either serve or store in the refrigerator.
 This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
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.
Serves many.
Cornmeal Crust:
1 1/2 cups water
1/2 cup cornmeal
1 tablespoon minced
garlic
1 1/2 teaspoons salt
1 tablespoons dried
basil
1/4 cup grated
Parmesan Cheese (Parmigiano-Reggiano)
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
prepared springform pan. Smooth the surface and set aside.
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