Gorgonzola and Walnut Cheesecake
Gorgonzola and walnut cheesecake is one of my favorite options when I crave something quick, yet different from classic desserts. I usually make it in small glasses, especially when friends come over or when I want something savory with a creamy yet crunchy texture. You don't need many ingredients, and you don't have to turn on the oven, which is quite important in the summer.
Quick Info
Total time: about 30 minutes (plus at least 1 hour in the fridge)
Servings: 5 glasses
Difficulty: easy
Recipe type: savory dessert, quick snack, also suitable for appetizers
Ingredients
100 g biscotti or breadcrumbs (crumbled)
80 g butter (softened at room temperature)
200 g robiola cheese
200 g gorgonzola
80 g walnuts
1 1/2 sheets of gelatin
100 ml milk
Preparation Method
1. Take the butter out of the fridge and let it soften at room temperature. At the same time, soak the gelatin sheets in cold water.
2. Crumble the biscotti well – I prefer to use a food processor, but it can also be done manually, with a bag and a rolling pin.
3. Mix the biscotti crumbs with the soft butter until you get a slightly moist mixture that sticks when you squeeze it between your fingers.
4. Divide this mixture into 5 glasses (about 2 tablespoons per glass), pressing gently with the back of a spoon to create a firm but not too compact layer.
5. For the cream, place the robiola and gorgonzola cheese in a bowl, both at room temperature. Mix well with a spatula or hand mixer until smooth.
6. Meanwhile, take the gelatin out of the water, drain it, and place it in a small bowl. Pour the warm (not hot) milk over it, stirring until the gelatin completely dissolves.
7. Add the melted gelatin to the cheese cream and mix well to avoid lumps. Incorporate 50 g of crushed walnuts (I prefer to chop them, not turn them into flour).
8. Pour the cream over the biscotti base in the glasses, smoothing it with a spoon.
9. Chop the remaining walnuts (30 g) coarsely with a knife and sprinkle them on top as decoration.
10. Refrigerate the glasses for at least an hour for the cream to set.
Why I make this recipe often
It doesn't require baking, the ingredients are easily found, and it's suitable for quick appetizers or when I want something different from sweet desserts. It can be prepared in advance and is easy to adapt to small portions.
Tips and Variations
Tips
If you don't have a food processor for the biscotti, a sturdy bag and a rolling pin will work.
Using cheese at room temperature helps the cream mix more easily.
For serving, keep the glasses in the fridge until the last moment.
Substitutions
You can use crackers or savory biscuits instead of biscotti if you don't have any.
Robiola can be swapped with plain cream cheese, although the texture and taste will be slightly different.
Gorgonzola can be replaced with any other blue cheese.
Variations
If you want a sweet-savory version, add a little honey on top before serving.
For an extra touch of freshness, you can add some chopped thyme or rosemary leaves as decoration.
You can make the base from a mix of savory biscotti and crushed walnuts for a more rustic texture.
Serving Ideas
I serve them directly in small glasses, as a snack or appetizer at a multi-course meal. They pair well with a platter of grapes or sliced pears.
Frequently Asked Questions
1. Can I make the cheesecake in a large mold, not just in glasses?
Yes, you can also use a small baking dish. Use parchment paper on the bottom for easier cutting later.
2. What can I substitute for gelatin?
For a vegetarian version, you can try agar-agar, but the dosage needs to be adjusted. Gelatin provides a more elastic texture.
3. How far in advance can I prepare this recipe?
You can make it a day ahead, and it keeps well in the fridge.
4. What type of gorgonzola should I choose?
I prefer creamier gorgonzola, not the very aged one. It mixes more easily with the other cheeses.
5. Is it okay to make it without walnuts?
Yes, but the texture will be simpler, and you'll lose the crunchy contrast.
Nutritional Values
Approximately, one serving (out of 5) has about 370-400 kcal.
Carbohydrates: 12-14 g, fats: 32-34 g, proteins: 8-9 g. These are approximate values and can vary depending on the type of cheese or biscuits used. The cheesecake is quite filling, especially due to the cheeses and walnuts.
Storage and Reheating
It keeps well in the fridge for 1-2 days, covered with plastic wrap or a lid. Reheating is not recommended; it is a cold cheesecake. If it sits too long, the base may become a bit wetter, but it won't affect the taste.
We let the butter soften at room temperature. We put the gelatin sheets in cold water. Meanwhile, we finely crumble the toasted bread slices and mix them with the butter. We place the obtained mixture as a base in the glasses (with these ingredients we made 5 glasses). Then we mix the gorgonzola well with the robiola. We drain the gelatin and soak it in the warm milk. We incorporate it into the cheese mixture. We also add 50 g of ground walnuts. We pour the obtained cream into the glasses. The remaining walnuts are chopped not too finely with a knife and used to decorate our cheesecake in a glass.
Ingredients: 100 g toasted bread, 80 g butter, 200 g robiola cheese, 200 g gorgonzola, 80 g walnuts, 1 and 1/2 sheets of gelatin, 100 ml milk.
