SAVORY GORGONZOLA CHEESECAKE
Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula salad. Adding fresh fruit such as figs, pears or currants to the plate would be perfect.
Categories Appetizers Appetizers Breakfast Desserts Entrees Entrees
Number Of Ingredients 1
Steps:
- Lightly coat a 7x3-inch springform pan with melted unsalted butter or coat with cooking spray. Place a sheet of plastic wrap (about 16x16-inches) on top of a sheet of aluminum foil the same size. Place the springform pan in the center and wrap the exterior tightly. Brush the interior of the pan with melted butter. Place the walnuts in a food processor fitted with the metal chopping blade and pulse until chopped finely. Sprinkle the chopped nuts over the bottom and sides of the buttered pan, leaving excess nuts on the bottom. Place the cream cheese in the food processor and process until smooth, about 1 minute. Scrape the work bowl, process 30 seconds longer. Add the eggs, lemon juice, sage and pepper. Process until smooth, 1 minute. Scrape the work bowl and process 15 seconds longer. Sprinkle the Gorgonzola over the cream cheese mixture and pulse 10 times to incorporate. Pour into prepared pan. Place trivet/rack in the Cooking Pot and add 2 cups of hot water to the pot. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a "cradle." Place on counter and set filled springform pan in the center. Cover cheesecake with a piece of buttered aluminum foil - making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the "cradle" strip upwards. Use the "cradle" to help lower the cheesecake into the cooking pot and place on the trivet. Cover and lock lid in place. Select High Pressure and set timer for 16 minutes. When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse. Remove cheesecake from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil and plastic wrap. Dab gently with a paper towel to remove any accumulated condensation from the top of the cheesecake. Let cool to room temperature, then cover and refrigerate. Before serving remove from springform pan and garnish if desired. Serve with crackers or slices of crusty breads. May also be sliced and served on tender greens as a salad. Garnish with fresh fruit such as sliced pears, apples or figs.
Nutrition Facts :
GORGONZOLA CHEESECAKE WITH TOASTED WALNUTS
Enjoy these gorgonzola cheesecakes with toasted walnuts - a distinctive appetizer!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 5h5m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 325°. Line outside of springform pan, 9x3 inches with heavy-duty aluminum foil. Spray inside of pan with cooking spray; sprinkle ground walnuts over bottom.
- Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add eggs; beat just until smooth. Stir in sour cream, cheese and pepper just until blended. Spoon evenly over walnuts in pan.
- Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake uncovered 40 to 45 minutes or until center is almost set. Remove cheesecake from roasting pan. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours. Cover and refrigerate at least 2 hours but no longer than 48 hours. Remove side of pan. Garnish with toasted walnuts. Cut into wedges. Serve with crackers.
Nutrition Facts : Calories 105, Carbohydrate 1 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg
GORGONZOLA AND TOASTED WALNUT SALAD
This salad couldn't be simpler and will be a hit with blue cheese lovers. Pecans can be substituted for the walnuts. Cooking time is for the time it takes to toast the walnuts in a 325 degree oven for a few minutes.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine lettuce with cheese and walnuts.
- Combine and whisk together dressing ingredients.
- Toss salad with enough dressing to coat but avoid over-dressing.
- Serve.
GORGONZOLA LINGUINE WITH TOASTED WALNUTS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this cheesy pasta side - ready in about 30 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Cook and drain linguine as directed on package.
- Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until garlic is golden brown. Stir in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
- Reduce heat to medium-low. Stir cheese into sauce; cook, stirring frequently, until cheese is melted. Toss linguine and sauce in large bowl. Sprinkle with walnuts.
Nutrition Facts : Calories 380, Carbohydrate 44 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 11 g, TransFat 0 g
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