If you should ever find yourself looking for an extremely elegant and beyond delicious appetizer you could set out at a holiday (or other) party that will feed a small army, then you are in the right place. If you ever need an appetizer to blow people away, you’ve come to the right place. This is it.
First of all, people will go, “Wow, you made a savory cheesecake?”. Secondly, well, you will completely blow them away with this dish. I would know. My darling husband and a decent handful of close friends plus some acquaintances are floating their way back to Earth right now because I served this to them.
Suffice it to say, everyone went crazy over it. It’s rich, filling, tangy, creamy, and unique. Also, it’s better the second day, so this is perfect make-ahead food for a party. And honestly, I can’t say enough good things about it!
I’ve definitely done my part dabbling in dessert cheesecakes, but this was my first savory cheesecake. It’s something I’ve been curious about for awhile now, but I really had no idea if I would like it at all. I approached the whole endeavor with a bit of uncertainty, but I’m most assuredly now a savory cheesecake convert. I was thoroughly impressed with the whole thing.
The crostini toasts are optional. I found it fun to smear the cheesecake on the little toasts, but it’s also delicious just eaten with a fork. (Or with your fingers when you’re pretty sure no one’s looking.). Enjoy!
1 ¾ cups fresh bread crumbs
1 cup grated parmesan
6 tbs unsalted butter, melted
Pinch of kosher salt
3 (8 oz.) packages cream cheese
4 oz. sour cream
1 ½ tsp kosher salt
1 tsp black pepper
4 large eggs
½ cup heavy cream
6 oz. crumbled gorgonzola
2 tbs minced fresh sage
4 oz. walnuts, coarsely chopped
1 French baguette, sliced (optional)
For the crust, preheat your oven to 350 F. Mix all crust ingredients in a medium bowl until well blended. Press the mixture into the bottom and up the sides of a 9-10” diameter well-greased springform cake pan. Bake the crust until golden brown, about 15 minutes. Cool the crust while preparing the filling. Maintain oven temperature.
For the filling, add the cream cheese and sour cream to the bowl of your stand mixer fitted with the paddle attachment. Cream together until the mixture is fluffy. Add the salt and pepper, and with the mixer on medium-low, add the eggs one at a time, beating well after each addition. Add the heavy cream and mix until just combined, then add the gorgonzola, sage and walnuts. Mix gently until combined. Shut off the mixer.
Pour the filling into the cooled crust, then wrap the bottom of the cheesecake pan well with aluminum foil. Place the pan in a roasting pan or large, high-sided baking dish. Carefully pour hot water into the pan so that the top of the water level barely comes halfway up the cheesecake. Bake in the preheated oven for 70-90 minutes, until the cheesecake is lightly browned on top, slightly puffed and set on the sides and the center moves slightly when shaken. Remove from the oven, transfer to a rack and cool completely. Serve chilled or at room temperature. To serve, either slice and eat with a fork, or use a butter knife or cheese knife to smear a portion onto the baguette slices.