(Serve this herbed cheesecakes like a cheese ball at your next party. Great for tailgate parties, picnics, and family gatherings. Suitable for a large crowd.
Prep Time: 6 hours, 45 minutes
Cook Time: 1 hour, 5 minutes
Ingredients:
- Crust:
- 2 cups crackers, crushed - see Tips (500 mL)
- 1/4 cup unsalted butter, melted (50 mL)
- Filling:
- 4 packages (each 8 ounces/250 g) cream cheese, softened
- 3 eggs
- 1 Tbsp fresh lemon juice (15 mL)
- 1/4 tsp salt (1 mL)
- 2 Tbsp chopped fresh tarragon (25 mL)
- 1 tsp chopped fresh dill (5 mL)
- 1 tsp dried onion flakes (5 mL)
- 8 ounces Gorgonzola cheese, crumbled (250 g)
Preparation:
Preheat oven to 325 degrees F./160 degrees C.
Prepare pan: 6-inch (15 cm) cheesecake or springform pan with 3-inch (7.5 cm) sides, lined with parchment paper.
Crust:
In medium bowl, combine crushed crackers and butter. Press into bottom of cheesecake pan and freeze.
Filling:
In a large mixer bowl, beat cream cheese on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice, salt, tarragon, dill, and onion flakes. With a rubber spatula, fold in Gorgonzola cheese. Pour batter over frozen crust. Bake in preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serve warm or cold with crackers or party toasts. To serve warm as an appetizer, wrap the cheesecake in foil and place in a preheated 350-degrees F. (180 degrees C.) oven for 10 minutes to heat through. Do not microwave; it will toughen the cheesecake.
Tips:
Use your favorite salted or unsalted crackers for the crust.
Variation:
If substituting dried herbs, use half of what the recipe calls for.
Yield: 18 to 20 servings
Source: 125 Best Cheesecake Recipes by George Geary (Robert Rose)
Reprinted with permission.
Prepare pan: 6-inch (15 cm) cheesecake or springform pan with 3-inch (7.5 cm) sides, lined with parchment paper.
Crust:
In medium bowl, combine crushed crackers and butter. Press into bottom of cheesecake pan and freeze.
Filling:
In a large mixer bowl, beat cream cheese on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice, salt, tarragon, dill, and onion flakes. With a rubber spatula, fold in Gorgonzola cheese. Pour batter over frozen crust. Bake in preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving. Serve warm or cold with crackers or party toasts. To serve warm as an appetizer, wrap the cheesecake in foil and place in a preheated 350-degrees F. (180 degrees C.) oven for 10 minutes to heat through. Do not microwave; it will toughen the cheesecake.
Tips:
Use your favorite salted or unsalted crackers for the crust.
Variation:
If substituting dried herbs, use half of what the recipe calls for.
Yield: 18 to 20 servings
Source: 125 Best Cheesecake Recipes by George Geary (Robert Rose)
Reprinted with permission.
