Vegetarian cheesecake with gorgonzola



  • 300 g sweet gorgonzola
  • 250 g mascarpone cheese
  • 100 g yogurt
  • 1 dl whole milk
  • 5 sheets of fish glue
  • 15 leaves of basil
  • 4 slice of sandwich bread
  • juice of ½ orange

For jelly:

  • 2 dl water
  • ½ carrot
  • ½ courgette diced very small


Dice the bread very small, then toast in the oven at 180° for about 12 minutes. Take it out and season it with salt, pepper, minced basil leaves and the juice of ½ orange, then transfer on a 15mm large cake mould. Soften fish glue in cold water.

Boil up milk in a small pan, take it from stove, add salt, pepper, and jelly. When cooled down, combine with yogurt, mascarpone cheese and gorgonzola previously sifted or passed in the potato masher. Mix altogether, transfer into the cake mould and leave it stand for at least 1 hour in the fridge.

In the meantime, boil up water with diced carrots and courgettes, take it from stove and add jelly. When cooled down, take the cheese cake from the fridge and cover it with jelly. Garnish with basil leaves, and put it in the fridge for another 10 minutes.

Serve cool.

Optionally, serve with salad mix or diced fresh tomatoes.

Advised wine match: Arneis, Langhe

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Vegetarian cheesecake with gorgonzola
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