By Popular Demand

I received an influx of messages post-Thanksgiving asking for the specs on the Gorgonzola Cheesecake. So, without further ado:

Gorgonzola Cheesecake
courtesy of the Paragon Restaurant, Portland, OR

Polenta crust:

1/2 c. cornmeal
1 1/2 c. water
1/2 T. salt (I only use 1 tsp)
1 T. dry basil
1 T. chopped garlic
1/4 c. freshly shredded parmesan

Bring water to a boil in small saucepan. Stir in cornmeal, garlic, salt and basil to boiling water. Reduced to a simmer and cook for 15 minutes, cover and stir occasionally. After polenta is cooked, fold in parmesan. Allow to cool 5 minutes. Press into bottom of 10" springform pan.

Filling:

2 1/2 lbs. cream cheese (neufchatel works fine)
1 lb. gorgonzola
5 eggs
12 cloves roasted garlic

Preheat oven to 325º. Place gorgonzola and cream cheese in large mixing bowl and allow to soften for 30 minutes. Add eggs and mix by hand until just incorporated. Pour the cheese filling into the springform and tap lightly on the counter to remove air bubbles. Place roasted garlic around the perimeter of the pan at equal distances.

Bake approximately 1 hour, until internal temperature reads 160º, or cake springs back when lightly jiggled. Allow to cool on counter for at least an hour; cake will continue to set during this time.

To serve, reheat slice in 350º oven until warm and serve with toasted baguette or crackers and red grapes, pears, honeycrisp apples and a bitchin' Pinot Grigio or Chardonnay/Viognier. Can also be microwaved. Keeps up to one week refrigerated.

Hot tips:

• set the cheeses aside to soften first, then make polenta. Should be soft enough to work with by the time you have the crust in the pan.
• cake will brown considerably, especially if it takes longer than the normal time to bake (mine took 90 minutes). you can put foil over it once it has reached the desired color.
• People tend to go nuts for this, and it has been a successful savory food gift at Christmas (especially amongst the sea of sweets this time of year); should get 10-12 slices out of it.
• life will be much easier if the bottom of the springform is lined in parchment.