this recipe is an oldie but a goodie. I’ve been making this for years during my personal cheffing time, for private events and bridal showers. This savory gorgonzola cheesecake is unexpected, sophisticated, beautiful and delicious. it’s creamy, savory, nutty, peppery, chewy and sweet all wrapped up in one delicious bite. serve with sparkling punch or a glass of champagne for a luxurious and festive evening.
the inspiration:
back when I was in culinary school, I enjoyed experimenting with elevating classic recipes. The concept of a savory dessert came into play using nuts and breadcrumbs as a pie crust followed by using vibrant cheeses to flavor a custard. the idea of this savory gorgonzola cheesecake was born and it’s such a wonderful starter for entertaining. it’s unexpected, tasty and a definite conversation starter.
savory gorgonzola cheesecake ingredients:
this cheesecake has three main components- the pecan crust, the savory gorgonzola custard and the stone fruit compote. below is the ingredient breakdown:
- pecan crust: crushed salted pecans are blended in the food processor with gluten-free breadcrumbs and melted butter for a simple graham cracker type-crust.
- gorgonzola custard: room temperature cream cheese and eggs are whipped together with fresh garlic, woodsy rosemary and seasonings then finished with crumbled gorgonzola folded straight in.
- dried fruit compote: chopped dried fruits simmer with apple cider, spices, bay leaf and honey yielding a delicious sweet, sticky & peppery compote to serve atop the cheesecake.
serving ideas:
this savory gorgonzola cheesecake is beautiful served solo as an appetizer but you can also serve for an array of get-togethers.
- cocktail party: serve cheesecake with crackers, chilled shrimp cocktail with cocktail sauce and sausage-stuffed mushrooms.
- couples dinner party: serve cheesecake alongside my slow-cooker bourbon pear pot roast with a simple arugula salad for a rich and luxurious dinner combination.
- gals night: serve cheesecake with crackers, my classic ploughman’s lunch and my sparkling hibiscus holiday punch.
Savory Gorgonzola Cheesecake
Equipment
- one 9-inch springform pan
Ingredients
Pecan Crust:
- 3/4 cup pecans toasted and salted
- 2/3 cup gluten-free or normal italian breadcrumbs
- 3 Tablespoons unsalted butter melted
Savory Cheesecake Filling:
- 4 large eggs room temperature
- 16 ounces cream cheese room temperature (two 8 oz blocks)
- 1 Tablespoon fresh rosemary minced
- 2 garlic cloves minced or grated on microplane
- 1 generous sprinkling of salt
- 3/4 lb gorgonzola or bleu cheese crumble while chilled then bring to room temperature
Dried Fruit Compote:
- 1 cup dried apricots figs and/or cranberries, chopped small
- 1/3 cup dried currants or golden raisins
- 1 cup fresh apple cider or apple juice
- ½ cup honey
- 1 bay leaf
- 2 whole cloves
- 1 teaspoon lemon zest
- 16 twists of fresh-cracked black pepper
- 1 generous sprinkling of salt
Instructions
- Preheat oven to 350 degrees. Assemble a greased springform pan atop a parchment-lined baking sheet, in case of spillover.
- Prepare your pecan crust. In a food processor, grind pecans, breadcrumbs and butter to form a fine crumble. Press in an even layer into the greased springform pan.
- Next, prepare savory cheesecake custard. With a handheld or stand mixer, beat cream cheese, garlic, salt and rosemary until fluffy. Add eggs one at a time, scraping down then beating well after each addition. Delicately fold in bleu cheese with a spatula then transfer mixture and spread evenly atop pecan crust.
- Bake approximately 45-50 minutes, rotating pan 180 degrees midway through baking, until slightly brown and set completely.
- While cheesecake is baking, prepare stone fruit compote. Combine all ingredients in a small saucepan. Simmer over medium heat, stirring often, until thickened, approximately 15-18 minutes. Let cool. Discard whole cloves and you can use bay leaf for garnish.
- Transfer cheesecake to cool completely on a rack before releasing springform. Serve at room temperature topped with room temperature dried fruit compote. Cheesecake can be made and chilled 1 day ahead.
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