Italian Gorgonzola Cheesecake

Last night Juneau Arts & Humanities had a little reception just for the immediate neighbors, to let them see the renovations in the works.

I made an appetizer that my friend Susan made once for us, and folks requested the recipe, so here you go:

Italian Gorgonzola Cheesecake,
from Rhonda Carano, co-owner Farrari-Carano Vineyards and Winery.
2 ounces Italian Gorgonzola
2 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
2 eggs
2 1/2 tablespoons sour cream
1 1/2 tablespoons minced fresh basil (I didn't have that, used about 1 teaspoon dried)
1/8 teaspoon salt (why not use salted butter and skip the salt?)
1/4 teaspoon white pepper
1/3 cup chopped walnuts

Heat the oven to 350F and butter an 8-inch pie pan. Have another larger pan that the 8-inch will fit into ready.

In a food processor (although I think a mixer would be fine) cream the Gorgonzola with the butter until very smooth.

Add the cream cheese, and blend.

Add the eggs, one at a time, scraping down the sides, blending until smooth.

Add the sour cream, basil, salt, and pepper, and mix well.

Pour into the prepared 8-inch pan, and set the pan into the larger pan, into which put a small amount of hot water, just enough to come up 1/2 the side of the 8 inch pan, and set them in the oven carefully.

Bake 15-20 minutes, until the center begins to puff.
Then sprinkle the chopped walnuts over the top and bake another 5 minutes, until golden and puffy.

Remove from the oven to cool. The pie will collapse. Serve warm with sliced French bread, or may be refrigerated overnight and served the next day.

The recipe suggests topping with carmelized red onions on top, and serving with Ferrari-Corano Alexander Valley Cabernet. We had Veramonte SB, a Cypress Cab and Los Cardos Malbec. nummers.