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Categories:
shallots Gorgonzola cheese unsalted butter cream cheese Madeira wine orange zest heavy whipping cream white pepper ground mustard pistachios green onions fresh basil parsley tomatoes crackers
Viewed: 48 - Published at: 3 years agoIngredients
- 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 zest
- 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
Method
- 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 zest, cream, pepper and mustard; cover and process until blended. Set aside.
- 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.
