Life in a Northern Town by Mary Dougherty

Author:Mary Dougherty
Language: eng
Format: epub
Publisher: Wisconsin Historical Society Press
Published: 2017-04-08T04:00:00+00:00

Savory Gorgonzola Cheesecake

When I was in the throes of developing a menu for Good Thyme, my restaurant, in 2008, I really wanted to include a savory cheesecake. There’s something about Gorgonzola that’s so well suited to the crisp, cool days of fall. Its pungent, earthy flavors and creamy texture evoke wood smoke and the smell of fallen leaves in the sunlight. My partner, Renee, and I went round and round trying to winnow out the best appetizers for opening day, and this cheesecake lost out to a relish tray and a Reuben dip. But even though it didn’t make the cut at the restaurant, it’s a star in my kitchen.

SERVES 10 TO 12 AS AN APPETIZER

FOR THE CRUST

1cup fresh bread crumbs (homemade or store-bought)

½cup butter, melted

½cup toasted and chopped pecans

⅓cup freshly grated Parmesan cheese

1½teaspoons all-purpose flour

½teaspoon cayenne

FOR THE FILLING

12ounces good-quality Gorgonzola cheese, at room temperature

12ounces cream cheese, at room temperature

⅓cup freshly shredded Parmesan cheese

1tablespoon all-purpose flour

½teaspoon minced mixed fresh herbs (such as rosemary, thyme, oregano, basil)

3eggs

½pear, peeled and thinly sliced

½red onion, thinly sliced

½teaspoon kosher salt

¼teaspoon cracked black pepper

Blend all crust ingredients in a food processor until crumbly. Butter or spray with cooking spray the inside of an 8-inch springform pan and press the crust into the bottom and up the sides. Chill for 10 minutes.

Preheat the oven to 375°F. In a large bowl, using an electric mixer or a stand mixer, blend the Gorgonzola, cream cheese, Parmesan, flour, and herbs until well combined. Add the eggs, one at a time, beating well after each. Season with salt and pepper.

Place half of the pear and onion slices on the crust and then top with half of the cheesecake mixture. Place the remaining pears and red onion on top of the cheesecake mixture and top with remaining cheesecake mixture. Bake for 1 hour and 15 minutes. Turn the oven off, crack the door open, and let the cheesecake sit in the oven for another hour. Place the cheesecake in its springform pan in the refrigerator for 8 hours or overnight and then remove from pan. Serve with pear flatbread.

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