Herbed Gorgonzola Cheesecake
4 8
ounce packages cream cheese, softened
3 eggs
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons chopped fresh tarragon
1 teaspoon chopped fresh dill
1 teaspoon dried onion flakes
8 ounces gorgonzola cheese, crumbled
In a large mixer bowl, beat the cream cheese on medium high for 3 minutes.
Add the eggs one at a time, blending between each addition.
Mix in the lemon juice, salt, tarragon, dill and onion flakes.
With a rubber spatula, fold the gorgonzola cheese into the
mixture with a rubber spatula.
Pour the batter into the bottom of a 9 inch springform pan
lined with parchment paper.
Bake in 350F preheated oven for 50 to 65 minutes or until the
top is light brown and the center has a slight jiggle to it. Cool on a rack for
2 hours. Cover with plastic wrap and refrigerate for at least two hours before
serving.
Serve warm or cold with crackers or party toasts.
To serve as a warm appetizer, wrap the cheesecake in foil and
place in a preheated 350F oven for 10 minutes to heat through. Do not microwave;
it will toughen the cheesecake.
