I attended a winemaker’s dinner a couple of months ago where the chef had prepared a gorgonzola cheescake. It was simply out of this world delicious. Of all of the fabulous things I ate that night, that savory cheesecake was by far my favorite.
Thanks for the link, I am going to order a few.
Found this recipe…is it similar?
Pecan-Crusted Blue Cheesecake
Serves 16 as an appetizer or light lunch with a salad
Crust:
1 ½ c. dry breadcrumbs
¾ c. chopped pecans
4 ½ Tbs. grated Parmesan cheese
4 ½ Tbs. unsalted butter, melted
Cake:
24 oz. cream cheese, at room temperature
2 c. crumbled blue cheese, at room temperature
4 eggs
1/3 c. heavy cream
1 ripe pear, peeled, halved and thinly sliced
½ c. pecans, coarsely chopped
Preheat oven to 300°. Mix bread crumbs, pecans, and Parmesan cheese together
in food processor. Pulse until nuts are finely ground. Add butter and process until mixture holds together. Press firmly into bottom of 9-inch springform pan. Bake 10 minutes. Cool on rack while preparing filling.
Beat together cream cheese and blue cheese in mixer on medium speed. Add eggs, 1 at a time, mixing on low speed until just blended. Pour half the mixture over the crust. Lay pear slices over the filling to cover. Pour remaining filling over.
Bake 1 hour, until center of cake is almost set. Remove from oven and knife
around the edge of the pan to loosen the cake. Sprinkle coarsely chopped pecans around top edge of cake. Cool completely before removing the pan. Refrigerate 4 hours – overnight.
Let stand at room temperature 15 minutes before serving.
Probably not to the one I had, which was completely smooth in texture. No bits or chunks or layers.
But that recipe looks incredibly good. I’ll have to try it someday!
About as much as a grilled cheese sandwich is an Egg McMuffin. In other words, kinda, but not really.
I made up that recipe last night to take to the DopeFest tonight at BMalion’s…and of course I had to sample a wedge! I used gorgonzola instead of blue, and it’s wonderful…though the pear flavor isn’t as intense as I’d hoped…maybe I’ll take pears along to serve on the side, because I bought a 3 lb bag and they are ripe, and incredibly tasty on their own! But maybe the flavor will be more pronounced aftre the chilling step…couldn’t wait that long!
Good choice subbing the gorgonzola in. It seems like a better match for pears (and is one of my very favorite cheeses).
I wish I could come to try it! 
Well, while it was good, it wasn’t sublime. The pear flavor was non-existent, and the gorgonzola seemed muted. I tried another serving of it at really room temperature later and it didn’t any better. Don’t get me wrong, it tasted good…but I thought the flavor would be stronger.
What gods did you sacrifice your first born child to in order to get ripe, tasty pears?
If there isn’t a bacon flavour, I’m not interested.
Pears seem to be in season (at least some sorts) over Christmas. My husband has some lovely pears he got for Christmas.
Bugger that! Roquefort and pear is a great starter. Simply peel your pear and slice it lengthways. Lay the half pear on the plate. Mix Roquefort and creme fraiche to the taste desired and smother the pear in it. Garnish with a green salad.