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Pistachio Gorgonzola Cheesecake

 Pistachio Gorgonzola Cheesecake
More than anything, I love having friends over for drinks & appetizers. My savory cheesecake always makes a grand impression! —Michaela Rosenthal, Woodland Hills, California
24 ServingsPrep: 30 min. + chilling

Ingredients

  • 2 shallots, quartered
  • 1 pound crumbled Gorgonzola cheese, divided
  • 1 cup unsalted butter, cubed
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1/4 cup Madeira wine
  • 2 tablespoons grated orange peel
  • 1 tablespoon heavy whipping cream
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground mustard
  • 1-1/2 cups pistachios, toasted and chopped, divided
  • 8 green onions, thinly sliced
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons oil-packed sun-dried tomatoes, drained and chopped
  • Assorted crackers

Directions

  • Line the bottom of a 9-in. springform pan with parchment paper; set
  • aside.
  • Place shallots in a food processor; cover and process until chopped.
  • Add 2 cups Gorgonzola, butter, cream cheese, wine, orange peel,
  • cream, pepper and mustard; cover and process until blended. Set
  • aside.

2 of 2

Pistachio Gorgonzola Cheesecake (continued)

Directions (continued)

  • In a small bowl, combine 1 cup pistachios, green onions, basil,
  • parsley, tomatoes and remaining Gorgonzola cheese. Spread half of
  • mixture in prepared pan. Top with half of cream cheese mixture.
  • Repeat layers. Pat down. Cover and refrigerate for at least 8 hours
  • or overnight.
  • Remove sides of pan. Carefully unmold onto a serving platter. Remove
  • parchment paper. Finely chop remaining pistachios; press onto sides
  • of cheesecake. Serve with crackers.
  • Yield: 24 servings.
Nutritional Facts: 1/4 cup (calculated without crackers) equals 225 calories, 20 g fat (12 g saturated fat), 48 mg cholesterol, 321 mg sodium, 5 g carbohydrate, 2 g fiber, 7 g protein.