Gorgonzola and pear cheesecake?
Pecan-Crusted Blue Cheesecake
Serves 16 as an appetizer or light lunch with a salad
1 ½ c. dry breadcrumbs
¾ c. chopped pecans
4 ½ Tbs. grated Parmesan cheese
4 ½ Tbs. unsalted butter, melted
24 oz. cream cheese, at room temperature
2 c. crumbled blue cheese, at room temperature
1/3 c. heavy cream
1 ripe pear, peeled, halved and thinly sliced
½ c. pecans, coarsely chopped
Preheat oven to 300°. Mix bread crumbs, pecans, and Parmesan cheese together
in food processor. Pulse until nuts are finely ground. Add butter and process until mixture holds together. Press firmly into bottom of 9-inch springform pan. Bake 10 minutes. Cool on rack while preparing filling.
Beat together cream cheese and blue cheese in mixer on medium speed. Add eggs, 1 at a time, mixing on low speed until just blended. Pour half the mixture over the crust. Lay pear slices over the filling to cover. Pour remaining filling over.
Bake 1 hour, until center of cake is almost set. Remove from oven and knife
around the edge of the pan to loosen the cake. Sprinkle coarsely chopped pecans around top edge of cake. Cool completely before removing the pan. Refrigerate 4 hours – overnight.
Let stand at room temperature 15 minutes before serving.
re: dinner belle
My wife made it maybe 3 times back-to-back when she was working out the recipe. If the pear is really ripe it tastes great. You have to like blue cheese, though. Btw, you don't need high priced blue for this recipe. We're big Maytag fans but a mid-level cheese works very well here. I think my wife uses the Amish crumbles (?) from BJ's.
It is quite rich. Serve with baguette slices or mild crackers, something that won't add richness or alter the flavor.