Gorgonzola and walnut cheesecake

Name: Gorgonzola and walnut cheesecake - Nadia A.
Ingredients: 100 g toasted bread; 80 g butter; 200 g robiola cheese; 200 g gorgonzola; 80 g walnuts; 1 and 1/2 sheets of gelatin; 100 ml milk.

Appetizers - Gorgonzola and walnut cheesecake by Nadia A. - Recipia

Gorgonzola and Walnut Cheesecake The last time I made this savory cheesecake, I noticed that the final texture greatly depends on how I prepare the base and how long I soak the gelatin. It's a recipe I return to whenever I'm craving something lightly savory, usually for appetizers in small glasses. It's simple to make, but there are details worth paying attention to. Quick Info Total time: about 40 minutes (plus cooling time in the fridge, as preferred) Preparation time: 30-40 minutes Cooking/baking time: no baking required Servings: 5 glasses Difficulty: easy to medium Recipe type: savory appetizer, served in a glass Ingredients 100 g biscotti (crunchy dry bread, like breadcrumbs) 80 g butter (leave at room temperature) 200 g robiola cheese (or another soft cream cheese) 200 g gorgonzola 80 g walnuts 1 and 1/2 sheets of gelatin 100 ml milk Preparation method 1. Soak the gelatin sheets in cold water while you prepare the rest. They need to hydrate well, usually 5-10 minutes. 2. Let the butter soften at room temperature. Meanwhile, finely crumble the biscotti. I use a blender or a small food processor for this, but it can also be done in a bag with a rolling pin. 3. Mix the obtained breadcrumbs with the softened butter. You should get a mixture that sticks together easily, not too dry but also not too soft. 4. Divide the biscotti and butter mixture into 5 small glasses, pressing lightly to form an even base. 5. In a bowl, mix the gorgonzola with the robiola. The easiest way is with a spatula or a spoon. Don't mix too much, just until you get a smooth cream. 6. Drain the gelatin sheets from water and pour the warmed milk (not hot) over them. Stir until the gelatin completely dissolves. 7. Pour the milk and gelatin mixture over the cheese cream and quickly blend. 8. Chop 50 g of walnuts (I process them in the food processor or chop them with a knife, depending on how fine you want them). Incorporate them into the cheese cream. 9. Fill each glass over the base with the prepared cream, smoothing the top gently. 10. From the remaining walnuts (30 g), chop them into not too small pieces. Sprinkle on top of each glass for decoration. 11. Place the glasses in the fridge until the cream sets (minimum 2-3 hours or overnight, as preferred). Why I make the recipe often I love that it doesn't involve baking, and the combination of gorgonzola and walnuts is perfect for quick appetizers or snacks when I have guests. It can be prepared in advance and portioned directly for serving. Tips and variations Tips - For a lighter texture, mix the cheeses after they have been at room temperature for a while. - The biscotti base can be pressed harder or lighter, depending on how you prefer the consistency. - Use clear glasses if you want a more attractive appearance. Substitutions - If you don’t have robiola, you can use regular cream cheese, just make sure it’s creamy. - Gorgonzola can be replaced with another blue cheese, but the taste will be different. - Biscotti can be replaced with crushed salty crackers. Variations - Add a bit of freshly ground pepper over the cream before serving if you want a more intense flavor. - You can also use other nuts (cashews, almonds), but the texture and flavor will change. Serving ideas - Serve cold, directly from the glasses, as an appetizer. - Pairs well with a green salad or even with slices of raw pears. Frequently asked questions 1. Can I use another type of cheese instead of gorgonzola? Yes, you can also use another blue cheese or even brie cheese if you prefer a milder taste, but the result will be different. 2. What kind of glasses are suitable? I use small glasses of 120-150 ml, but jars or small bowls work too. 3. If I don’t have gelatin sheets, can I use powdered gelatin? Yes, but it needs to be hydrated according to the package instructions and used the same way – dissolved in warm milk. 4. Can the recipe be made without nuts? You can omit the nuts, but the crunchiness in the texture and some flavor will be missing. 5. How long should it stay in the fridge? Minimum 2-3 hours, but it sets best if left overnight. Nutritional values Estimate per serving (out of 5): Calories: approximately 400 kcal Protein: 9-10 g Fat: 35-38 g Carbohydrates: 15-17 g Values are approximate and depend on the brand of ingredients used. The recipe is high in fat due to the presence of cheese and nuts. Storage and reheating Store in the fridge, covered, for up to 2 days. Do not reheat – serve cold. If left too long, the base may soften, but the taste remains good. I recommend consuming it as fresh as possible.

Gorgonzola and walnut cheesecake

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