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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Gorgonzola Cheesecake with Vanilla Pear Compote

[heart_this] · Jan 16, 2011 · 23 Comments

Gorgonzola Cheesecake with Vanilla Pear Compote

I recently came across the idea of a savoury blue cheese cheesecake in an issue of Food & Drink magazine and I was immediately taken by the idea! I am a huge fan of cheesecake and I had never even thought about trying a savoury cheesecake let alone one made with a blue cheese! It sounded so amazingly good that I had to try it. As soon as I saw the blue cheese cheesecake I knew right away that I would be trying it with gorgonzola which is my favourite blue cheese.
This recipe is really simple and I had my cheesecake in the oven in almost no time at all. Shortly after I got the cheesecake in the oven my apartment filled up with the amazing aroma of baking gorgonzola! By the time that I pulled it out of the oven I could barely restrain myself from digging in right away and at least letting it cool a bit.
Tangy gorgonzola goes really well with the sweetness of pears and I could not resist using this classic flavour combination by topping the cheesecake with a vanilla pear compote in a thick fruity syrup. I served the gorgonzola cheesecake on a bed of peppery arugula and garnished everything with some chopped toasted walnuts and jewel like crimson pomegranate. The savoury gorgonzola cheesecake was fantastic! It was just packed with flavour and the sweet an juicy pear compote was the perfect foil to balance things out. If only I had discovered savoury cheesecakes earlier! Now it is time to experiment with them some more!
Note: The recipe for this savoury cheesecake perfectly portioned for two as a light meal when made in a pair of four inch spring form pans. You could also make this recipe as more of an appetizer if you used a muffin pan.

Gorgonzola Cheesecake

Gorgonzola Cheesecake

Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 2
ingredients
  • 1 (8 ounce) package cream cheese
  • 2 eggs
  • 1/4 cup sour cream
  • 4 ounces gorgonzola (or other blue cheese, crumbled)
  • 1/4 teaspoon pepper
directions
  1. Beat the cream cheese until smooth.
  2. Beat in the eggs, one at a time until smooth.
  3. Mix in the sour cream and gorgonzola.
  4. Pour the mixture into 2 4 inch springform pans (or 8 holes in a muffin pan).
  5. Bake in a preheated 350F/180C oven until set, about 20-30 minutes minutes.
Vanilla Pear Compote

Vanilla Pear Compote

Cook Time: 10 minutes Total Time: 10 minutes Servings: 2
ingredients
  • 2 bartlett or bosc pears (peeled, cored and cut into pite sized pieces)
  • 3/4 cup white wine
  • 3 tablespoon sugar (I used vanilla sugar)
  • 1/2 vanilla bean (split and scraped)
directions
  1. Place enerything in a small sauce pan, bring to a boil, reduce the heat and simmer until the pears are tender, about 5 minutes.
  2. Remove the pears and set aside.
  3. Increase the temperature and simmer to reduce to a syrupy texture.
  4. Mix the pears back into the syrup.
Similar Recipes:
Caramelized Pear and Gorgonzola Quiche
Pear and Gorgonzola Tart
Pear Salad with and Bacon, Gorgonzola and Candied Walnuts
Caramelized Pear and Gorgonzola Omelette with Bacon and Pecans
Pear and Gorgonzola Risotto
Pear Kimchi and Blue Cheese Salad
Caramelized Pear, Chocolate and Goat Cheese Smoothie

6 Ingredients, Appetizer, Cake, Cheesecake, Food, Gluten-free, Main Course, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Peabody says

    January 18, 2011 at 12:38 am

    That looks stunning and yummy Kevin.

    Reply
  2. Jennifer and Jaclyn @ sketch-free vegan says

    January 18, 2011 at 12:40 am

    bravo!

    Reply
  3. Claudia says

    January 18, 2011 at 12:50 am

    I've been reading about savory cheesecakes and it is on my itinerary. I like the pairing of the pear compote – woondering if the vanilla addded a sweet component. Perfect with the peppery arugula.

    Reply
  4. vanillasugar says

    January 18, 2011 at 1:18 am

    been dying to do a savory cheesecake for a while. glad you did it first. if you were going to make a crust would you use crackers or a mild shortbread or even grahams? i would love a crust, for the texture feel.

    Reply
  5. Dinners and Dreams says

    January 18, 2011 at 2:47 am

    I've always loved the pairing of gorgonzola and pears. I've never tried a savory cheesecake but would love to after seeing this.

    Reply
  6. Cara says

    January 18, 2011 at 3:15 am

    cool, Kevin! love the savory cheesecake idea.

    Reply
  7. Anonymous says

    January 18, 2011 at 3:35 am

    Kevin i am obsessed with the food you make!

    Reply
  8. KarmaCucina says

    January 18, 2011 at 3:46 am

    Wow… almost speechless! Your writeup is making my mouth water. Great post

    Reply
  9. Delishhh says

    January 18, 2011 at 4:22 am

    Ohh baked gorgonzola sounds amazing. Baked gorgonzola is great all the time and with your vanilla pear compote sounds so good. I could have this as a dessert. Also, congrats to the new domain name. 🙂

    Reply
  10. Dev Forester says

    January 18, 2011 at 4:54 am

    Wow that looks amazing!

    Reply
  11. chriesi says

    January 18, 2011 at 7:17 am

    That cheesecake is just lovely!

    Reply
  12. Rosa's Yummy Yums says

    January 18, 2011 at 7:32 am

    A fabulous recipe! Savory cheesecakes are delicious.

    Cheers,

    Rosa

    Reply
  13. Stripwis says

    January 18, 2011 at 9:06 am

    Love pears with savory things and have made a pear and goat's cheese tart in the past, but this looks like a lovely treat and I'll have to try it (though I'm thinking of replacing the sour cream with greek yogurt).

    Reply
  14. Joanne says

    January 18, 2011 at 11:17 am

    I've never thought to do individual cheesecakes as a meal! This sounds amazing!

    Reply
  15. Stephanie says

    January 18, 2011 at 2:07 pm

    That looks so stunning and delicious! I've been all over salads lately, and this one with ooey gooey cheese hits the mark. Love it!

    Reply
  16. Sara says

    January 18, 2011 at 3:34 pm

    This reminds me of a blue cheese souffle. I love your accompaniments, too – how creative!

    Reply
  17. Medifast Coupon says

    January 18, 2011 at 3:48 pm

    Indulgent, savoury, hunger inducing. There isn't enough ways to describe how perfect this looks and tastes. Well done, the pear is perfect.

    Reply
  18. Eric says

    January 18, 2011 at 6:05 pm

    A friend of mine's mom runs a cooking school, one of my favorite recipe's of hers is a smoked salmon herbed cheesecake.

    Reply
  19. Twin Tables says

    January 18, 2011 at 6:28 pm

    Seriously, you are going to be the death of me. This looks amazing. Can I move in? 🙂

    Reply
  20. Tanja @ Postmodern Hostess says

    January 18, 2011 at 6:42 pm

    I am moderately obsessed with all blue cheese, and I also saw the recipe… but I didn't get around to it, or thought a cheesecake would be too tough. Thank you for sharing your experience. Perhaps I will muster up the courage to try it, because it does look so amazingly delicious.

    Reply
  21. Claudie says

    January 18, 2011 at 8:17 pm

    1. WOW. That looks amazing. And I really mean it.
    2. Brilliant idea for a recipe too!
    3. I am so making this. (I'm also a huge fan of good cheesecakes.)

    Reply
  22. polwig says

    January 21, 2011 at 6:16 pm

    Looks amazing, and so much better then Souflee

    Reply
  23. Foodiemom says

    January 22, 2011 at 5:54 pm

    Looks great! I have often thought about a savoury cheesecake but never with Blue Cheese. Usually I am thinking goat cheese. I'll have to try this one out.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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