A creamy blue cheese cheesecake made with roasted garlic and a cornbread crust. The perfect savory cheesecake.
Blue Cheese Cheesecake
This cheesecake was served at a Wine Tasting where I live last weekend. We had wines from Argentina that were just fabulous!
This is a perfect appetizer if you love blue cheese or have blue cheese lovers coming to a party. It has sweet roasted garlic, freshly cracked black pepper and a cornmeal crust. It is to die for! I would always have this on appetizer party table I was doing, it really is that good. Serve it with lots of toasted French bread or even some fresh vegetables.
How often do you think about doing a savory cheesecake for a party? They can be made several days in advance, in fact this one gets better as it ages a few days. Sliced apples or pears would be great with this blue cheese cheesecake also.
I made one recipe as written below and made a 7 inch cheesecake and a dozen minis. I am guessing here but I am pretty sure if you do just the minis you will get at least 3 dozen. The cornmeal crust is easy to do, but make sure it is cool before you do. Roll a ball of dough a little bigger than the size of a marble and flatten it in your hand. Spray the mini muffin pans and place the dough disc in the bottom. Pat it out so that it goes a little way up the side of the pan. Add a heaping tablespoon of the cheesecake mixture. They bake in about 20 minutes. Let cool before serving. They can be made a day ahead and I actually think they are better if you let them age a day. Use your favorite blue cheese in these, they won’t disappoint.
- 5 cloves garlic
- 1/2 teaspoon cracked black pepper
- 5 oz. blue cheese, room temperature
- 3 (8 ounces) packages cream cheese, room temperature
- 1/4 cup whipping cream
- 3 eggs, room temperature
- Cornmeal Crust
- 1 1/2 cups water
- 1/2 cup cornmeal
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt
- 1 tablespoons dried basil
- 1/8 cup grated parmesan cheese
- Prepare Cornmeal Crust.
- Grease a 7-inch springform pan. In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes.
- Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside.
- Preheat oven to 325 degrees F. and position baking rack in center of oven.
- To make filling:
- In a large bowl, roasted garlic, place gorgonzola cheese and cream cheese; mix together until smooth and creamy. Add whip cream. Add the eggs, one at a time, while beating to incorporate.
- Pour the cheese filling into prepared Cornmeal Crust. Tap lightly on counter to remove air bubbles.
- Place cheesecake in center of middle oven rack. Bake for approximately 30 - 40 minutes, or until internal temperature is 160 degrees with a meat thermometer or until the center is almost set, but jiggles slightly when gently shaken.
- Remove from oven and allow to cool on counter for at least an hour, after which you may either serve or store in the refrigerator.
- Serve warm or at room temperature with toasted baguette bread or crackers. To serve later, store in refrigerator up to 1 week.
- If making minis., grease your mini muffing tins with cooking spray. Take a small piece of the cornmeal crust and roll it in a ball about the size of a large marble. Flatten into a disc. Place in pans and spread the dough evenly in the bottom and up the sides a little bit.
- Top with a good tablespoon of the batter. Mine were almost full. they puffed up and then fell as they cool. Bake for about 20 - 25 minutes or until puffed in the center. Let cool in pans, refrigerate.
Maybe you’d like to try?