Gorgonzola Cheesecake


The taste of perfection imprinted in an image and a simple recipe


250 g (8 5/6 oz) of soft cheese (like mascarpone cheese), 120 g (4 1/4 oz) of mild Gorgonzola,100 g (3 1/2 oz) of yogurt, 70 ml (2/7 cup) of fresh cream, 50 g (1 3/4 oz) of sugar, 3 gelatine leaves, 40 ml (1/6 cup) of milk, 250 g (8 5/6 oz) of biscuits, 175 g (6 1/6 oz) of butter, fresh fruit, mint leaves.


In a bowl crumble the biscuits, add the softened butter and mix everything. Put the obtained mixture into a food ring mold and make the bottom of our cheesecake. Put it into the refrigerator. Soak the gelatine leaves into water. Blend the Gorgonzola, the yogurt, the soft cheese and the sugar in order to get a creamy mixture. In a saucepan heat the cream and the milk, when it is very hot, add the previously squeezed gelatine and add to the Gorgonzola mixture. Take the bottom out of the refrigerator and pour the mixture into the mold, leave it to stand in the refrigerator for at least 2-3 hours. Take the cheesecake out of the refrigerator, remove the food ring mold and garnish with fruit and mint.

COOKING TIME: 20 minutes
WINE: Vin Santo

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Gorgonzola Cheesecake
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