Blue Cheese Cheesecake
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Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
 
Savory cheesecake with a savory cornmeal crust full of blue cheese with a garlic and basil flavor.
Ingredients
  • 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
Instructions
  1. Prepare Cornmeal Crust.
  2. 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.
  3. Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside.
  4. Preheat oven to 325 degrees F. and position baking rack in center of oven.
  5. To make filling:
  6. 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.
  7. Pour the cheese filling into prepared Cornmeal Crust. Tap lightly on counter to remove air bubbles.
  8. 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.
  9. 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.
  10. Serve warm or at room temperature with toasted baguette bread or crackers. To serve later, store in refrigerator up to 1 week.
  11. 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.
  12. 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.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2009/03/26/blue-cheese-cheesecake/