15
Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula
salad. Adding fresh fruit such as figs, pears or currants to the plate would be perfect.
savory gorgonzola
and caramelized onion cheesecake
Heat butter and oil in a 12-inch (30 cm) skillet over
medium heat. Add onions and sauté for 5 minutes.
Reduce heat to medium-low and cook slowly, stirring
frequently, until onions are tender and deep golden,
about 25 minutes. Stir in tarragon. Remove from heat
and cool completely.
Preheat oven to 350°F (180°C). Lightly coat an 8x3-inch
(20 cm x 8 cm) springform pan with unsalted butter.
Combine cracker crumbs and melted butter. Dust sides
of pan with buttered cracker crumbs and place remain-
der in bottom of pan; press to cover the bottom evenly.
Use the bottom of a drinking glass or measuring cup to
tamp down firmly. Bake in preheated 350°F (180°C) for
8 to 10 minutes. Let cool while preparing filling. Reduce
oven temperature to 325°F (160°C). When pan has
cooled, line the outside of the springform pan with foil
to waterproof it.
Place both types of cream cheese in Cuisinart
®
mixing
bowl. Insert the flat mixing paddle. Turn to speed 3 and
mix for 2 minutes. Scrape mixing bowl and paddle. Mix
again on speed 3 for 2 minutes until completely smooth
and creamy. Decrease to speed 2. While mixing, add
the eggs, one at time, mixing each egg in completely
before adding the next. Scrape the bowl and paddle.
Add the lemon juice and pepper and mix for an
additional 30 seconds on speed 2. Add the crumbled
Gorgonzola and press Fold until Gorgonzola is mixed in
– do not over-mix. Pour into the cooled pan and
smooth over the top evenly. Place the pan in a larger
pan and add enough boiling hot water to reach halfway
up the sides of the smaller pan. Place in preheated
325°F (160°C) oven and bake for 1 hour. Top will be
golden brown and slightly crackled; centre will still
appear soft. Transfer to a wire rack, remove the foil and
cool. Cover and refrigerate when cool.
Remove from refrigerator 30 minutes before serving.
unsalted butter for the
springform
pan
15 ml
1 tablespoon unsalted
butter
15 ml
1 tablespoon extra virgin
olive oil
750 ml
3 cups chopped onions
15 ml
1 tablespoon tarragon
375 ml
1½ cups finely ground
stoned wheat cracker
crumbs
45 ml
3 tablespoons melted
unsalted butter
750 g
1½ pounds lowfat cream
cheese, at room
temperature
500 g
1 pound regular cream
cheese, at room
temperature
4
large eggs, at room
temperature
15 ml
1 tablespoon fresh
lemon juice
1 ml
¼ teaspoon freshly
ground white pepper
500 g
1 pound Gorgonzola
dolce, crumbled
Makes one 8-inch (20 cm) cheesecake
