Herbed Gorgonzola Cheesecake
2 cups crackers, crushed - see Tips (500 mL)
1/4 cup unsalted butter, melted (50 mL)
4 packages cream cheese, softened
1 Tbsp fresh lemon juice
1/4 tsp salt
2 Tbsp chopped fresh tarragon
1 tsp chopped fresh dill
1 tsp dried onion flakes
8 ounces Gorgonzola cheese, crumbled
Preheat oven to 325° F. Prepare pan: 6-inch (15 cm) cheesecake or
springform pan with 3-inch (7.5 cm) sides, lined with parchment
In medium bowl, combine crushed crackers and butter. Press into
bottom of cheesecake pan and freeze.
In a large mixer bowl, beat cream cheese on medium-high speed for 3
minutes. Add eggs, one at a time, beating after each addition. Mix
in lemon juice, salt, tarragon, dill and onion flakes. With a rubber
spatula, fold in Gorgonzola cheese. Pour batter over frozen crust.
Bake in preheated oven for 50 to 65 minutes or until the top is
light brown and the center has a slight jiggle to it. Cool on a rack
for 2 hours. Cover with plastic wrap and refrigerate for at least 6
hours before serving. Serve warm or cold with crackers or party
To serve warm as an appetizer, wrap the cheesecake in foil and place
in a preheated 350-degrees F. (180 degrees C.) oven for 10 minutes
to heat through. Do not microwave; it will toughen the cheesecake.
Use your favorite salted or unsalted crackers for the crust.
If substituting dried herbs, use half of what the recipe calls for.
YIELD: 18 to 20 Servings
125 Best Cheesecake Recipes by George Geary