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Herbed Gorgonzola Cheesecake

Herbed Gorgonzola Cheesecake is a modern American recipe for a classic savoury cheesecake of a cream cheese, egg, and Gorgonzola cheese with herbs topping baked on a frozen Ritz cracker and butter base. The full recipe is presented here and I hope you enjoy this classic American version of: Herbed Gorgonzola Cheesecake.

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Additional Time:

(+cooling and chilling)

Serves:

10

Rating: 4.5 star rating

Tags : Herb RecipesCheese RecipesBaking RecipesCake RecipesUSA Recipes


Ingredients:

280g Ritz crackers, crushed
50g unsalted butter, melted and cooled
960g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
3 eggs
1 tbsp freshly-squeezed lemon juice
1/4 tsp sea salt
2 tbsp Mexican mint marigold (Mexican tarragon) leaves, chopped
1 tsp dill, chopped
1 tbsp onion, grated
1 tbsp Tabasco sauce
250g Gorgonzola cheese, crumbled

Method:

Combine the crushed crackers and butter in a bowl. Press this into the base of a 15cm diameter springform cake tin lined with parchment paper. Place in the freezer and chill until set.

In the meantime, beat the cream cheese until soft. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now mix in the lemon juice, Mexican tarragon, dill, onion and Tabasco sauce. Add the crumbled Gorgonzola cheese and stir to combine with a spatula.

Pour this mixture over the frozen base then level the top before transferring to an oven pre-heated to 160°C. Bake for about 55 minutes, or until the top is golden brown and the filling is almost set (the centre should still jiggle slightly when shaken).

Place on a wire rack and allow to cool for 2 hours. Cover with clingfilm (plastic wrap) and refrigerate over night before serving.

This cheesecake can be served either warm or cold and should be accompanied by crackers or Melba toasts.