Savory Gorgonzola And Caramelized Onion Cheesecake - Cuisinart SM-70 - Stand Mixer - SM-PM Pasta-Maker Attachment Recipes

savory gorgonzola
Serve with crackers or bread with an aperitif, wine or port, or add a slice to a lightly dressed arugula salad.
Adding fresh fruit such as fi gs, pears or currants to the plate would be perfect.
unsalted butter for the
springform pan
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
3 cups chopped onions
1 tablespoon tarragon
1½ cups fi nely ground stoned wheat
cracker crumbs
3 tablespoons melted unsalted butter
1½ pounds lowfat cream cheese,
at room temperature
1 pound regular cream cheese, at
room temperature
4 large eggs, at room temperature
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground white
pepper
1 pound Gorgonzola dolce,
crumbled
Makes one 8-inch cheesecake
Heat butter and oil in a 12-inch skillet over medium
heat. Add onions and sauté for 5 minutes. Reduce heat
to medium-low and cook slowly, stirring frequently, until
onions are tender and deep golden, about 25 minutes.
Stir in tarragon. Remove from heat and cool completely.
Preheat oven to 350°F. Lightly coat an 8x3-inch
springform pan with unsalted butter. Combine cracker
crumbs and melted butter. Dust sides of pan with
buttered cracker crumbs and place remainder in bottom
of pan; press to cover the bottom evenly. Use the
bottom of a drinking glass or measuring cup to tamp
down fi rmly. Bake in preheated 350°F for 8 to 10
minutes. Let cool while preparing fi lling. Reduce oven
temperature to 325°F. When pan has cooled, line the
outside of the springform pan with foil to waterproof it.
Place both types of cream cheese in Cuisinart
bowl. Insert the fl at mixing paddle. Turn to speed 3 and
mix for 2 minutes. Scrape mixing bowl and paddle. Mix
again on speed 3 for 2 minutes until completely smooth
and creamy. Decrease to speed 2. While mixing, add
the eggs, one at time, mixing each egg in completely
before adding the next. Scrape the bowl and paddle.
Add the lemon juice and pepper and mix for an
additional 30 seconds on speed 2. Add the crumbled
Gorgonzola and press Fold until Gorgonzola is mixed in
– do not over-mix. Pour into the cooled pan and
smooth over the top evenly. Place the pan in a larger
pan and add enough boiling hot water to reach halfway
up the sides of the smaller pan. Place in preheated
325°F oven and bake for 1 hour. Top will be golden
brown and slightly crackled; center will still appear soft.
Transfer to a wire rack, remove the foil and cool. Cover
and refrigerate when cool.
Remove from refrigerator 30 minutes before serving.
4
mixing
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