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Gorgonzola Cheesecake
Nb persons: 20
Yield:
Preparation time: 30 minutes
Total time: 1:30
Source:
| Measurements for 8" cheese cake are included in (). Polenta Crust | |
| ½ cup | cornmeal, (1/3 c.) |
| 1½ cups | water, (1 c.) |
| ½ tsp | salt, (1/3 t.) |
| 1 tsp | dried basil, (2/3 t.) |
| 1 tsp | chopped garlic, (2/3 t.) |
| ¼ cup | shredded parmesan cheese, (1/6 c.) |
| Gorgonzola Filling | |
| 2½ lbs | cream cheese, (1 2/3 lb) |
| 1 lb | gorgonzola cheese, (2/3 lb) |
| 5 | eggs, (3) |
| 12 cloves | roasted garlic, (8) |
Polenta Crust
1 Bring water to a boil in a small suacepan. Stir in cornmeal, garlic, salt & basil to boiling water. Reduce to a simmer & cook for 15 minutes, cover & stir occasionally. After polenta is cooked, fold in parmesan. Allow to cool 5 minutes. Press into the bottom of a 10" spring form pan. Set aside.
Gorgonzola Filling
1 Preheat oven to 325°. While the polenta is cooking, place gorgonzola & cream cheese in a large mixing bowl & allow to soften for 30 minutes.
2 Add eggs & mix by hand until eggs are incorporated. Pour into the spring form pan. Tap lightly on counter to remove air bubbles.
3 Place roasted garlic around perimeter of pan at equal distances.
4 Bake for approximately 1 hour until internal temperature of 160° or the cake springs back when lightly giggled.
5 Allow to cool counter for at least an hour, then serve with toasted baguette or crackers. Or refrigerate for up to one week. To reheat, slice & warm for 5 minutes in 350° oven or microwave.
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