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Savoury gorgonzola cheesecake with barolo-poached figs
Savoury gorgonzola cheesecake with barolo-poached figs
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Prep Time:
160 minutes
Cook Time:
40 minutes
Total Time:
200 minutes
Indulge in this sophisticated Italian appetizer for a perfect start to your meal.
Ingredients:
  • 200g unsweetened oatmeal biscuits
  • 50g parmesan
  • 90g unsalted butter, melted
  • 500g cream cheese
  • 250g gorgonzola dolce (see note)
  • Barolo-poached figs (see related recipe), to serve
  • Micro salad leaves (see note) or wild rocket, to garnish
Instructions:
  • Preheat your oven to 180°C and prepare a 21cm square springform pan by greasing and lining the base. If using a round 24cm springform pan, the process remains the same.
  • In a food processor, blend the biscuits into fine crumbs. Add grated parmesan and melted butter, pulsing to mix. Press this mixture evenly onto the pan's base. Bake for 15 minutes until lightly golden and firm. Let it cool as you prepare the filling.
  • In a food processor, blend cream cheese until smooth. Add eggs and gorgonzola; blend until well combined. Season with sea salt and freshly ground black pepper.
  • Spread the luscious cream cheese mixture over the cooled base, then bake until the edges are firm and the center has a gentle jiggle. Allow it to cool a bit, then slide a knife around the pan’s edge. Gently remove the pan sides, and refrigerate for a minimum of 2 hours until your cake is perfectly firm.
  • Cut the cake into squares or slices, and top it with luxurious Barolo-poached figs and delicate micro salad leaves before serving.

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