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Gorgonzola Cheesecake




Source of Recipe


Chef Peter Dougherty, 5th Ave trattoria, portland OR.


Recipe Introduction


Lightly oil a springform pan.


List of Ingredients




3/4 C water
1/4 C raw polenta
1/2 tsp salt
1 tsp dried basil
1 tsp chopped garlic
2 T grated Parmesan cheese
20 oz cream cheese
8 oz Gorgonzola cheese
2 eggs
8 cloves roasted garlic

Recipe



Bring the water to a boil in a small saucepan. Slowly whisk in polenta, making sure there are no lumps. Add salt, basil and chopped garlic. Reduce heat, simmer for 20-30 minutes,or until tender. Add Parmesan cheese and cool slightly. Spread the mixture on the bottom of the oiled springform pan.
Beat the cream cheese and gorgonzola until well combined. Beat in eggs, one at a time. Pour into the pan and smooth the top.
Peel the roasted garlic and press the cloves of garlic into the cheesecake around the outside of the pan. Bake at 325 degrees F. for 45-50 minutes, or until set. Serve chilled.