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