Week 16: Herbed Gorgonzola Cheesecake

This cheesecake is considered more of a savory cheesecake that is served with crackers or party toast.  This one turned out alright, although if I were to make it again, I would add more gorgonzola to up the pugency, as this turned out a little bland for my taste.  Another recommendation is that I wouldn't bake it as long as the recipe calls for - a creamier texture would make it easier to spread on crackers or toast.

Here is George Geary's Herbed Gorgonzola Cheesecake recipe:
2 cups crackers, crushed
1/4 cup unsalted melted butter

4 packages cream cheese softened
3 eggs 1 tbsp fresh lemon juice
1/4 tsp salt
2 tbsp chopped fresh tarragon
1 tsp chopped fresh dill
1 tsp dried onion flakes
8 oz Gorgonzola cheese crumbled

In a bowl, combine cracker crumbs and melted butter.  Press mixture into bottom of cheesecake pan and freeze.

In a large bowl, beat cream cheese on medium high speed for 3 minutes. Add eggs, one at a time, mixing each egg into mixture before adding the next egg.  Mix in lemon juice, salt, tarragon, dill and onion flakes.  with a rubber spatula, fold in gorgonzola cheese.  Pour batter over frozen crust and bake in a 350 degree oven for 50 to 65 minutes or until the top is a light brown and middle has a slight jiggle.  Cool for two hours, then cover in plastic wrap and refrigerate for 6 hours.