Savory Gorgonzola Cheesecake

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. 

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This Savory Gorgonzola Cheesecake with Dried Fruit Compote is a wonderful holiday appetizer that will wow your guests.

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. 

blogger, cdmx expat, clean recipes, simple joys, motherhood experiences, speaking truth, personal growth, lifestyle transformation, lifestyle, wellness, family recipes, kid friendly, gluten free, comfort food, weeknight meals, recipes, dinner ideas, lifestyle, appetizers, holiday food,
This Savory Gorgonzola Cheesecake with Dried Fruit Compote is a wonderful holiday appetizer that will wow your guests.
blogger, cdmx expat, clean recipes, simple joys, motherhood experiences, speaking truth, personal growth, lifestyle transformation, lifestyle, wellness, family recipes, kid friendly, gluten free, comfort food, weeknight meals, recipes, dinner ideas, lifestyle, appetizers, holiday food,
The Stone Fruit Compote is comprised of assorted dried fruits, apple cider, black pepper & spices.

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. 
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A sweet & peppery Stone Fruit Compote simmers while your savory cheesecake bakes.
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A gluten-free crust is made with crushed salted pecans, gf breadcrumbs and melted butter.
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The compote simmers and thickens while your cheesecake bakes.

serving ideas:

this savory gorgonzola cheesecake is beautiful served solo as an appetizer but you can also serve for an array of get-togethers. 

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Serve room temperature on a pedestal with a pie server and crackers to accompany the cheesecake.
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Savory Gorgonzola Cheesecake

This Savory Gorgonzola Cheesecake with Dried Fruit Compote is a wonderful holiday appetizer that will wow your guests.
Course Appetizer
Servings 16

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.
Keyword Appetizer, Easy Entertaining, gluten free, holidays
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