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| Servings |
servings
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Ingredients
- Butter for the pan
- 16 oz. packages cream cheese
- 2 2/3 C Wisconsin Gorgonzola cheese about 1 pound
- 3 eggs
- 2 1/2 C sour cream divided
- Freshly cracked black pepper
- 1 C whole dried strawberries
Ingredients
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Instructions
- Preheat oven to 300°F. Butter bottom and sides of 9-inch springform pan. Set aside. Beat cream cheese and Gorgonzola cheese 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. 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. 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. Chef suggests serving with or on crusty bread.
Recipe Notes
Can top with 1 C dried strawberries. Not included in Nutrition info.
Original recipe: https://www.epicurious.com/recipes/member/views/gorgonzola-cheesecake-50111375
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Nutrition Facts
Gorgonzola Cheesecake
Amount Per Serving
Calories 656
Calories from Fat 495
% Daily Value*
Total Fat 55g
85%
Saturated Fat 36g
180%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 258mg
86%
Sodium 1375mg
57%
Potassium 228mg
7%
Total Carbohydrates 6g
2%
Sugars 4g
Protein 26g
52%
Vitamin A
35%
Calcium
52%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.