My wife and I are going to try this recipe. She says "I've never had a
savoury cheesecake before." We'd like to know what you think of it. It
lists a few cheeses it could be made with. We're going to try it using
Cambozola Blue.


Blue Cheesecake
From Pacific Northwest Wining & Dining
Serves 12 to 16

Ingredients:
1-1/2 cups water
1/2 cup medium-grind cornmeal
1 tablespoon chopped garlic
1 tablespoon dried basil, crumbled (optional)
1-1/2 teaspoons herbes de Provence, crumbled
1-1/2 teaspoons kosher salt
Three 8-ounce packages cream cheese, at room temperature
1/2 pound Oregon Blue Vein, Oregonzola, Gorgonzola, Roquefort, or
other high-quality blue cheese, cut into chunks, at room temperature
3 large eggs
1/4 cup (1 ounce) freshly shredded Parmesan cheese
1 head garlic, cloves separated and roasted (See Cook's Hint, below)
1/2 cup whole hazelnuts, pine nuts, or almonds, toasted
Crostini or crackers, for serving, optional

Directions:
1. Bring the water to a boil in a small saucepan. Slowly stir in the
cornmeal, stirring in one direction to avoid lumps, then add the
garlic, basil (if using), herbes de Provence, and salt. Reduce the
heat to a simmer and cook until smooth and creamy, stirring
occasionally and adjusting the heat as necessary so the polenta
doesn't overcook or bubble up and splatter, 12 to 15 minutes.

2. While the polenta is cooking, place the cream cheese and blue
cheese in a large mixing bowl. Add the eggs one at a time and mix by
hand (if you are very strong!) or beat with an electric mixer until
the eggs are thoroughly incorporated. Set aside.

3. Arrange the oven rack in the center of the oven. Preheat the oven
to 325 degrees F. Lightly oil a 9-inch springform pan or spray with
nonstick cooking spray.

4. When the polenta is done, remove it from the heat and stir in the
Parmesan cheese. Let cool for 5 minutes. With a rubber spatula, press
the polenta into the bottom of the prepared springform pan and set
aside.

5. Pour the reserved cheese filling evenly over the polenta crust. Tap
the pan lightly on the counter to remove any air bubbles. Squeeze the
garlic cloves from their skins and arrange them around the perimeter
of the pan at equal distances. Sprinkle the hazelnuts evenly in the
center of the cheesecake.

6. Place the cheesecake on a baking sheet to catch any drips, transfer
to the oven, and bake for 1 hour, or until the cake springs back when
lightly jiggled and the internal temperature on an instant-read
thermometer reaches 160 degrees F. Cool on a wire rack for at least 1
hour.

7. To serve, release and remove the sides of the springform pan. Serve
the cheesecake warm or at room temperature, cut into slices as an
appetizer or spread onto crostini or crackers for a more rustic look.
The cheesecake can be covered and kept in the refrigerator for up to 1
week (its flavors meld and deepen the longer it sits). If serving from
the refrigerator, slice and warm it in a 350 degree F oven or
microwave briefly before serving.

Cook's Hint: To roast individual cloves of garlic, preheat the oven to
375 degrees F. Remove as much skin as possible from each clove, place
in a small baking dish without crowding (a pie plate also works well
for this), cover tightly with aluminum foil, and bake until the garlic
is very tender and easily squeezed from the skin, 35 minutes.

Best wishes