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Pear, Apple & Dolcina Gorgonzola Cheese Cake

Chef Erich Cheica, Sartori Corporate Chef

Yield: One 10" cake

Ingredients

Crust:

  • ½ cup unsalted, melted butter
  • ½ cup walnuts chopped fine
  • ½ cup graham cracker crumbs
  • ¼ cup light brown sugar

Filling:

  • 1 cup ricotta cheese
  • 1 cup cream cheese whipped
  • ½ cup sugar
  • 4 whole eggs
  • 1/8 cup all purpose flour
  • ¼ cup Sartori Reserve Dolcina Gorgonzola, crumbled
  • ¼ cup Sartori Reserve Dolcina Gorgonzola, crumbled
  • ¼ cup unsalted butter
  • 1 sliced thin Bartlett pear
  • 1 sliced thin Granny Smith apple
  • 1 teaspoon pumpkin spice
  • Balsamic glaze (as needed)

Directions

Cooking Directions

Crust:

  1. Preheat oven to 350° F.
  2. Combine melted butter, walnuts, graham cracker crumbs and brown sugar together in a 2 qt bowl. Mix thoroughly.
  3. Using a 10-inch spring form pan, lightly butter, then even spread bottom of pan with crust.
  4. Bake for 10 minutes at 350° F or until lightly toasted.
  5. Remove and cool.
  1. In a large sauté pan, melt ¼ cup butter and sauté apples and pears until tender slightly firm. Add pumpkin spice. Set aside.
  2. Combine ricotta, cream cheese and first portion of Dolcina Gorgonzola in a mixing bowl and mix. Add sugar until thoroughly combined. Add eggs slowly, one at a time. Fold in flour and pear and apple mixture.
  3. Pour mixture onto graham cracker crust. Sprinkle second measure of Dolcina Gorgonzola pieces over the top of mixture. Place the spring form pan with cheese cake mixture onto a pan, with ¼-inch sides and add enough water that can come halfway up the side.
  4. Bake at 325°F until cheese cake is set and feels firm in the center, approximately 35 to 45 minutes. Check at 15-minute intervals. Remove and cool slightly before storing in refrigerator until ready to serve.

Final Preparation:

  1. Divide cheese cake into equal portions.
  2. Place a slice onto a plate and garnish with fresh whipped cream and slices of fresh pear, apple and a drizzle of Balsamic Glaze.

Note: Balsamic Reduction: 2 Year or older balsamic vinegar (2 cups) and corn syrup (1 cup) cooked over medium heat and reduced to 1 cup. Cool and reserve.