Gorgonzola Cheesecake with Dried Strawberries

Gorgonzola Cheesecake with Dried Strawberries

prep time

minutes
cook time

minute
servings
6-8

Ingredients








Cooking Instructions

1

Heat oven to 300°F. Butter bottom and sides of 9-inch springform pan. Set aside.


2

Beat cream cheese and gorgonzola in large mixing bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Mix in 1 cup sour cream. Pour mixture into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Remove from oven; let stand 5 minutes.


3

Carefully spread remaining 1 1/2 cups sour cream over top of cheesecake. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate 12 to 24 hours.


4

To serve, place on serving plate. Carefully remove rim of pan, leaving cake on bottom. Using a pepper mill, grind pepper over top of cake. Top with strawberries. Chef suggests serving with or on crusty bread.


Ingredients








Cooking Instructions

1

Heat oven to 300°F. Butter bottom and sides of 9-inch springform pan. Set aside.


2

Beat cream cheese and gorgonzola in large mixing bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Mix in 1 cup sour cream. Pour mixture into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Remove from oven; let stand 5 minutes.


3

Carefully spread remaining 1 1/2 cups sour cream over top of cheesecake. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate 12 to 24 hours.


4

To serve, place on serving plate. Carefully remove rim of pan, leaving cake on bottom. Using a pepper mill, grind pepper over top of cake. Top with strawberries. Chef suggests serving with or on crusty bread.


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