TUSCAN STYLE GORGONZOLA CHEESECAKE WITH FRESH STRAWBERRY THYME SALSA
YIELD: 14 TOTAL TIME: 1 HOUR 30 MINUTES
CRUST 1 1/2 c crushed pecan shortbread cookie crumbs 1/4 c chopped pecans 1/4 c butter
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
1 1/2 c chopped fresh strawberries 2 tbsp sugar 1 tsp balsamic vinegar 1 1/2 tsp chopped thyme leaves
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.