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Sep 24, 2007 11:13 AM

Gorgonzola and pear cheesecake?

Does anyone have a recipe for such a dish? A friend of mine tried some at a wine tasting and wants to re-create it.

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  1. If you can't find it, I would try the polenta cheesecake in Lidia Bastianich's Family Table, and serve it with fresh pears along side, or caramelize them, and serve them as a garnish. I think I may have to try that myself. With a little salad of baby

    1. Where do you live? My neighbor uses my wife's recipe pretty regularly for these kind of events. I'll have a look around and see if I can find it.

      5 Replies
      1. re: chazzer

        Found it.

        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
        4 eggs
        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.

          1. 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.

          2. re: chazzer

            Sounds fabulous, but do you serve this as an appetizer/party food at a wine tasting....with crackers?

            1. re: Joni

              From what my friend reported, it was like a very rich spread that you put on crackers or crostini.

              My aunt makes a seafood cheesecake that's like a firmer crab dip, and she serves it in verrrrrry thin slices over salad greens, similar to a creamy pate.