Savory Fig and Gorgonzola Cheesecake
Ingredients
Base
- 100g taralli or crackers
- 40g parmesan
- 50g water
- 30g oil
- Salt and pepper
Cream
- 330g ricotta
- 250g Philadelphia cream cheese
- 50g gorgonzola
- 3 eggs
- Basil
- 1 teaspoon dried garlic
- 3 teaspoons cornstarch
- A pinch of salt
- 3 figs
Decoration
- Fresh figs
- Basil
- Balsamic vinegar (optional)
Preparation
Chill a bottle of prosecco or white wine in the fridge.
Finely chop the taralli or crackers and mix with oil and parmesan or pecorino if preferred.
Press the mixture into an 18cm springform pan and refrigerate for 30 minutes.
Bake the base in the oven at 190°C for 10 minutes until crunchy.
Cut 2 or 3 figs and simmer them in a saucepan with 2 tablespoons of water until softened.
Dissolve the gorgonzola in a tablespoon of water and mix it with the ricotta, Philadelphia cream cheese, eggs, basil, dried garlic, cornstarch, salt, and the 3 figs to prepare the cream.
Assemble the cheesecake by spreading the cream over the baked base.
Bake at 160°C for about one hour.
Cool to room temperature and then refrigerate.
Serve at room temperature with the chilled wine, and decorate with fresh figs and basil; optionally add balsamic vinegar, honey, or nuts.
Tips
For a firmer base, substitute oil with butter.
This cheesecake works well for aperitifs or appetizers and can be enhanced with additional toppings like nuts.
