Gorgonzola Cheesecake
This cheesecake if such a favorite for some of our old friends. It is such a great thing for a big party and we served it a lot at church events.
This is served like a cheese ball, with crackers and a knife for spreading, but looks like a cheesecake. Sometimes you have to do a little explaining. I have had people cut off a wedge, expecting a sweet cheesecake, only to be very shocked!
You can also serve it with tart apples and pears.
Yield: serves 96 cracker sized portions
Special equipment: 8-9 inch spring-form pan, food processor
Time: 6-7 hours (baking and chilling time)
Ingredients:
16 oz cream cheese
8 oz Gorgonzola cheese
5 garlic cloves
2 tsp Worcestershire powder (a little hard to find – try a spice shop)
4 eggs
Instructions:
Spray the bottom of a spring-form pan with non-stick spray and line with parchment. Preheat the oven to 300 degrees.
Put all the ingredients in the bowl of a food processor and process with the metal knife until smooth. Pour batter into the pan and cover the outside of the pan with aluminum foil. Place the pan into a water bath and into the oven. Bake for 1 hour, and then turn the oven off – DO NOT OPEN THE OVEN DOOR. After 1 more hour take the cheesecake out and place on the counter for a third hour. Then put into the refrigerator until cool through.
To serve, remove from the refrigerator and remove the pan’s ring. Place the cheesecake upside down on a wire rack and carefully remove the pan bottom and the parchment. Place a serving plate on top of the cheesecake and flip over. Remove the wire rack, and allow to sit at room temperature for about 30 minutes before serving.
This recipe serves so many people, that I have bought a smaller pan and I have cut down the recipe. I frequently halve all the ingredients and use a 6 inch pan.