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Gorgonzola Cheesecake with Wisconsin Gorgonzola and Dried Strawberries



  • Current rating: 4.0/5
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2 ratings


Butter for the pan, as needed
1 lb. cream cheese
2 2/3 cups Wisconsin Gorgonzola cheese (about 1 lb.)
3 eggs
2 1/2 cups sour cream, divided
Black pepper, freshly cracked, to taste
1 cup whole dried strawberries


  1. 1
    Preheat oven to 300°F. Butter bottom and sides of 9" springform pan. Set aside.
  2. 2
    Beat cream cheese and gorgonzola cheese in large mixing bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Mix in 1 cup sour cream. Pour mixture into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Remove from oven; let stand 5 minutes.
  3. 3
    Carefully spread remaining 1 1/2 cups sour cream over top of cheesecake. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate 12 to 24 hours.
  4. 4
    To serve, place on serving plate. Carefully remove rim of pan, leaving cake on bottom. Using a pepper mill, grind pepper over top of cake. Top with strawberries. Chef suggests serving with or on crusty bread.

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preparation methods
cuisines North & South American
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