TUS­CAN STYLE GOR­GONZOLA CHEESECAKE WITH FRESH STRAW­BERRY THYME SALSA

YIELD: 14 TO­TAL TIME: 1 HOUR 30 MIN­UTES

Rachael Ray Every Day - - Fast & Fresh -

IN­GRE­DI­ENTS

CRUST 1 1/2 c crushed pe­can short­bread cookie crumbs 1/4 c chopped pecans 1/4 c but­ter

FILL­ING

6 oz Stella ¨ Gor­gonzola 4 pkgs low fat cream cheese 5 tsp corn­starch 1 c sugar 1 tbsp sugar 5 large eggs 1 c sour cream 1 tsp pure le­mon ex­tract 2 tsp fresh le­mon juice 1 tbsp grated le­mon zest

SALSA

1 1/2 c chopped fresh straw­ber­ries 2 tbsp sugar 1 tsp bal­samic vine­gar 1 1/2 tsp chopped thyme leaves

DI­REC­TIONS

Heat oven to 325° F. Cover out­side of 10-inch spring­form pan with foil; spray in­side with cook­ing spray.

In a small bowl, com­bine cookie crumbs, pecans and melted but­ter, mix­ing well. Press mix­ture evenly into pre­pared pan and chill in re­frig­er­a­tor.

In mixer on medium speed, beat to­gether Gor­gonzola and cream cheese. Mix in corn­starch and sugar. Add eggs, beat­ing well af­ter each. Mix in sour cream, le­mon ex­tract, le­mon juice and le­mon zest. Pour fill­ing over crust.

Bake un­til fill­ing is set, about 75-90 min­utes. Re­move from oven and run knife around edges to loosen. Cool on wire rack. Re­frig­er­ate overnight for best fla­vor.

While cheesecake bakes, com­bine straw­ber­ries, sugar, bal­samic vine­gar and thyme for salsa. Re­frig­er­ate un­til ready to serve.

Serve cheesecake topped with salsa and gar­nished with thyme sprigs. Visit stel­lacheese.com for more recipes.

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