Blue Cheese Cheesecake

By Grandmax4

Ingredients

• 5 cloves garlic
• 1/2 teaspoon cracked black pepper
• 5 oz. blue cheese, room temperature
• 3 (8 ounces) packages cream cheese, room temperature
• 1/4 cup whipping cream
• 3 eggs, room temperature
• 1 1/2 cups water
• 1/2 cup cornmeal
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 1 tablespoons dried basil
• 1/8 cup grated parmesan cheese

Details

Servings 40
Preparation time 20mins
Cooking time 60mins
Adapted from thatsmyhome.com

Preparation

Step 1

This is one of my favorite savory cheesecakes. I know we all think usually think of cheesecake and think sweet but something amazing happens when you go savory with one. It usually becomes my most asked for recipe if I take it somewhere. I even had someone offer to pay me make one for them today. For the first time I also tried making mini ones, They came out perfect and bite size when you use a mini muffin pan. This cheesecake has a savory cornmeal crust with a hint of garlic and basil.

I made one recipe as written below and made a 7 inch cheesecake and a dozen minis. I am guessing here but I am pretty sure if you do just the minis you will get at least 3 dozen. The cornmeal crust is easy to do, but make sure it is cool before you do. Roll a ball of dough a little bigger than the size of a marble and flatten it in your hand. Spray the mini muffin pans and place the dough disc in the bottom. Pat it out so that it goes a little way up the side of the pan. Add a heaping tablespoon of the cheesecake mixture. They bake in about 20 minutes. Let cool before serving. They can be made a day ahead and I actually think they are better if you let them age a day. Use your favorite blue cheese in these, they won’t disappoint.

Yield:

Grease a 7-inch springform pan. In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes.

Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside.

Preheat oven to 325 degrees F. and position baking rack in center of oven.

To make filling:

In a large bowl, roasted garlic, place gorgonzola cheese and cream cheese; mix together until smooth and creamy. Add whip cream. Add the eggs, one at a time, while beating to incorporate.

Pour the cheese filling into prepared Cornmeal Crust. Tap lightly on counter to remove air bubbles.

Place cheesecake in center of middle oven rack. Bake for approximately 30 - 40 minutes, or until internal temperature is 160 degrees with a meat thermometer or until the center is almost set, but jiggles slightly when gently shaken.

Remove from oven and allow to cool on counter for at least an hour, after which you may either serve or store in the refrigerator.

Serve warm or at room temperature with toasted baguette bread or crackers. To serve later, store in refrigerator up to 1 week.

If making minis., grease your mini muffing tins with cooking spray. Take a small piece of the cornmeal crust and roll it in a ball about the size of a large marble. Flatten into a disc. Place in pans and spread the dough evenly in the bottom and up the sides a little bit.

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