Preparation: 1 hour
Cooling: 2 hours
Servings: 16 people
This savoury cheesecake is an eye-catching, delicate and extremely tasty dish.
• 200 g of savoury biscuits • 200 g of spicy Gorgonzola • 180 g of goat’s cheese • 120 g of butter • 50 g of cream • 50 g of walnuts + 20 g of walnut pieces • 30 g of grana cheese • 20 g of leaf gelatine • 4 William pears • pepper to season.
Line a springform mould with greaseproof paper. Blend the savoury biscuits and mix with the melted butter and 1 spoon of grana cheese; press the mixture into the bottom of the mould.
Soak two sheets of gelatine in cold water. Blend the Gorgonzola with the goat’s cheese, 50 g of walnuts, the cream and the remaining grana cheese. Drain the gelatine briefly and melt in a pan; mix it with the cream cheese and pour in the mould. Arrange 10 or 12 walnut pieces around the edges and put the mould in the fridge for 30 minutes.
Soften two more sheets of gelatine. Peel three pears, blend and season with pepper. Drain the gelatine briefly and melt in a pan, combine with the blended mixture and pour into the mould.
Put the savoury cheesecake in the fridge for 2 hours.
When it is time to serve the savoury cheesecake, decorate it with slices of pear and walnut pieces.
Taken from Donna Moderna