Gorgonzola Cheesecake


10g gelatin leaves
120g crackers
90g butter at room temperature
200g milk cream
60g celery stick, finely chopped
50g walnuts
250g ricotta
250g gorgonzola (I use gorgonzola dolce)
Salt, black pepper

To decorate: walnuts, chives etc (I had some fennel leaves, I used them instead)

  • Soak gelatin leaves in cold water for 10 minutes
  • Powderize crackers for 5 seconds on Speed 7
  • Add butter and mix for 30 seconds on Speed 4
  • Cover a 22cm diameter cake tin with baking paper (I used a 24cm diameter one). Spread cracker mixture by pressing with a spoon. Let it rest in the fridge for 30 minutes
  • Warm cream for 3 minutes at 70ºC on Speed 3
  • Add well-squeezed gelatin leaves and mix for 30 seconds on Speed 4
  • Add celery, gorgonzola, ricotta, walnuts, salt and pepper. Mix for 20 seconds on Speed 5
  • Spread cheese mixture onto cracker base
  • Let it rest in the fridge minimum 3 hours. (I try to prepare it the day before when I can)
  • Take it out of the fridge and decorate with walnuts, herbs etc just before you serve

Afiyet olsun...

Note: Even if I'd recommend this with Gorgonzola, Roquefort could be an alternative for those who can't find gorgonzola

It's adapted with a few changes from this recipe
Thanks to Francesco...

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