Gorgonzola cheese is a very soft light cheese which tastes like a cross of Munster and Mozarella.
Herbed Gorgonzola Cheesecake
4 8 ounce packages cream cheese, softened
3 eggs
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons chopped fresh tarragon
1 teaspoon chopped fresh dill
1 teaspoon dried onion flakes
8 ounces gorgonzola cheese, crumbled
- In a large mixer bowl, beat the cream cheese on medium high for 3 minutes.
- Add the eggs one at a time, blending between each addition.
- Mix in the lemon juice, salt, tarragon, dill and onion flakes.
- With a rubber spatula, fold the gorgonzola cheese into the mixture with a rubber spatula.
- Pour the batter into the bottom of a 9 inch springform pan lined with parchment paper.
- Bake in 350F 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 two hours before serving.
- Serve warm or cold with crackers or party toasts.
- To serve as a warm appetizer, wrap the cheesecake in foil and place in a preheated 350F oven for 10 minutes to heat through.
- Do not microwave; it will toughen the cheesecake.