My mother was visiting recently, and downloaded this recipe to my desktop - she swears it is delicious, but I'm a bit wary of stinky cheese getting near the beloved cheesecake recipe - I have not yet been brave enough to try it - anyone else brave enough to take up the challenge?
Gorgonzola Cheese Cake
Crust:
4 ½ cups water
1 ½ cups corn meal
1 tablespoon garlic, minced
2 teaspoons salt
2 tablespoons dried oregano
½ cup Asiago cheese, grated
Pre-heat oven to 375 degrees.
Grease a 12 by 17 sheet pan. In a sauce pan, bring water to a boil and stir in corn meal, garlic, salt and oregano. Reduce heat to low and simmer for 15 minutes, stirring every few minutes. When mixture is cooked, stir in Asiago cheese and pour into the sheet pan and smooth out evenly. Set aside and let cool.
Filling:
12 cloves garlic, chopped
1 pound gorgonzola cheese, room temperature
5 (8 ounce) packages cream cheese, room temperature
5 eggs, room temperature
In a large mixer, place cream cheese, gorgonzola and garlic. Combine thoroughly. Add the eggs one at a time, blending well after each addition. Pour into corn meal crust and smooth out. Place cheese cake in middle of center rack. Bake for approximately 30 minutes, or until “insta-read” thermometer reads 160 degrees. Remove and let cool to room temperature.
This versatile dish can either be served as an appetizer by cutting into 1 inch cubes or as an entrée by cutting into 4 by 4 squares and served with your favorite salad and a glass of chardonnay.
(from Alexander Valley Vineyards)
Subscribe to:
Post Comments (Atom)
1 comment:
Yea, the recipe looks really interesting...i'd be up the challenge to make it with some help.
I'll post the results.
Post a Comment