Do you remember last week’s post about dressing up the vegetable platter? In it, I may have mentioned the Gorgonzola cheesecake once (or three times).
Forgive the digression, but I’m going to share a secret here. I really, truly enjoy planning a menu for guests. The regular weeknight meals, not so much. But mention the word guest and I’m off and running to my secret recipe stash.
Treasure is for Sharing
Against all traditional advice, I’m constantly trying out brand new recipes on guests, even adapting and improvising them as I go along. Perhaps that comes as no surprise, as I’m also always urging you to use your silver every day and put it in the dishwasher. Sometimes the traditionalists need to lighten up a bit.
Anyway, once holiday party planning began, I found a savory cheesecake recipe in my magic treasure chest. With a few tweaks it became Gorgonzola cheesecake. Described by our guests as “the best thing at the party” and, more succinctly, ” the bomb”.
The Great Reveal
Delicious recipe + eye pleasing presentation = eager palates. Shown here, on a simple side plate with luncheon forks by Whiting in the Heraldic pattern.
Gorgonzola Cheesecake (click on the title for a printer-friendly version)
- 8 oz cream cheese (I used the lower fat version)
- 1/2 cup sour cream 2 tbsp. flour (I used whole wheat, couldn’t tell it was there)
- 2 tbsp. Chopped chives
- 2 tbsp. Chopped parsley
- 2 eggs
- 8 oz. Gorgonzola, chopped into small chunks.
- 1 tbsp. Chopped chives and/or parsley
Makes one 7 or 8 inch cheesecake. Preheat oven to 350oF. Prepare a 7 or 8 inch springform pan.
Mix together cream cheese, sour cream, flour, chives, and parsley, and sour cream. Blend together until smooth. Add the eggs one at a time, beating well after each addition. Last, add the Gorgonzola. Mix it in but don’t beat it too much. You still want to keep nuggets of Gorgonzola intact.
Pour into the springform pan. Smooth it down. Scatter the last tbsp. of herbs on top. Bake for 35-45 minutes. This will depend on your pan a bit. You want to cook it until the cake is set (no jiggling when you shake the pan) and has a pleasing color around the sides and top. I started checking at 35 minutes and went for just a few minutes more.
Cool on a rack then tune out of the pan and chill for 8 hours. Once cool I found this cheesecake can take some quite rough handling. I wanted to take them off the bottom of the springform pan. So I turned it over onto a tea-towel, pried off the cake pan bottom, then turned it over again to place on the nice platter. No harm done.
Sigh…no wonder it’s tough to be the veggie platter.