Gorgonzola Cheesecake With Toasted Walnuts Recipes

GORGONZOLA CHEESECAKE WITH TOASTED WALNUTS

Steps:

• Heat oven to 325°. Line outside of springform pan, 9x3 inches with heavy-duty aluminum foil. Spray inside of pan with cooking spray; sprinkle ground walnuts over bottom.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add eggs; beat just until smooth. Stir in sour cream, cheese and pepper just until blended. Spoon evenly over walnuts in pan.
• Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake uncovered 40 to 45 minutes or until center is almost set. Remove cheesecake from roasting pan. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours. Cover and refrigerate at least 2 hours but no longer than 48 hours. Remove side of pan. Garnish with toasted walnuts. Cut into wedges. Serve with crackers.

GORGONZOLA AND TOASTED WALNUT SPREAD

Steps:

• Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended.
• Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices.

GORGONZOLA & TOASTED WALNUT SPREAD RECIPE - (4.5/5)

Steps:

• Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended. Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices. Tips: Here's a delicious spread you can make up to 3 days ahead of time. Store covered in the refrigerator. *To toast walnuts, bake uncovered in an un-greased shallow pan at 350°F for about 10 minutes, stirring occasionally, until golden brown.

ITALIAN TORTA WITH MASCARPONE, GORGONZOLA, AND WALNUTS

Steps:

• Line a loaf pan with plastic wrap.
• Put Gorgonzola cubes into a dish and cover with brandy. Set aside to let the cheese soften.
• Chop about 1/2 of the walnuts.
• Whisk the Gorgonzola mixture with mascarpone cheese. Add whipping cream and whip until creamy and well combined. Fold in the chopped walnuts. Pour the mixture into the prepared loaf pan using a runner scraper to level the top.
• Refrigerate torta for at least 1 hour, or overnight.
• Use the plastic wrap to remove the torta from the loaf pan. Carefully flip it onto a rectangular serving plate. Garnish with remaining walnut halves.

GORGONZOLA AND TOASTED WALNUT SALAD

Steps:

• In a large bowl, combine lettuce with cheese and walnuts.
• Combine and whisk together dressing ingredients.
• Toss salad with enough dressing to coat but avoid over-dressing.
• Serve.

GORGONZOLA AND TOASTED WALNUT SPREAD

Steps:

• Reserve 1 tablespoon of the Gorgonzola and 1 tablespoon of the walnuts for garnish.
• In food processor, place the rest of the ingredients except the parsley.
• Cover and process just until blended.
• *If you don't have a food processor, you can mix with an electric mixer on medium speed in a glass bowl.
• Stir remaining walnuts into cheese mixture.
• Spoon into shallow serving bowl.
• Sprinkle with reserved Gorgonzola, walnuts, and the parsley.