Gorgonzola and walnut cheesecake recipe

11 ratings Rate
  • Serves 8
  • 50 mins to prepare and 45 mins to cook
  • 580 calories / serving
  • Freezable
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VEGGIE gorgonzolaandwalnutcheesecake He

Preheat oven to 180°C, 350°F, Gas Mark 4.

Place the biscuits and melted butter in a food processor and blitz to form damp, sandy crumbs. Press evenly into the bottom of a greased springform cake tin and refrigerate for 30 minutes.

Place the cream cheese, crumbled gorgonzola and eggs in a mixing bowl and whisk together until thoroughly combined. Stir in the chopped walnuts and season carefully as the blue cheese will be salty. Spoon the mixture onto the biscuit base and bake for around 40-45 minutes or until the filling has set.

Leave to cool, then chill for 2-3 hours. Serve with a green salad and fresh figs on the side.

This pud is very rich and indulgent so shouldn't be eaten too often. But it's perfect for those special occasions!

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  • Ingredients

  • 250g digestive biscuits
  • 90g unsalted butter, melted
  • 200g cream cheese
  • 240g gorgonzola, piccante for a stronger flavour, dolce for a milder flavour
  • 4 eggs, beaten
  • 120g walnuts, toasted and roughly chopped
  • salt
  • pepper
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  • Energy 2399kj 580kcal 29%
  • Fat 48.8g 70%
  • Saturates 23.2g 116%
  • Sugars 4.7g 5%
  • Salt 1.4g 24%

of the reference intake
Carbohydrate 22.1g Protein 14.3g Fibre 1.6g

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