Gorgonzola cheesecake with blueberry compote

Ingredients

Shortcrust bottom

77 grams (2.7 ounces) almond flour
330 grams (11.6 ounces) wheat flour
15 grams (0.5 ounces) corn starch
185 grams (6.5 ounces) butter
130 grams (4.6 ounces) sugar
2 egg yolks

Cheesecake with gorgonzola

500 grams (17.6 ounces) cream cheese
50 grams (1.8 ounces) gorgonzola
110 grams (3.9 ounces) cream
3 egg yolks
100 grams (3.5 ounces) sugar

Blueberry compote

120 grams (4.2 ounces) blueberries
6 grams (0.2 ounces) corn starch
40 grams (1.4 ounces) sugar
2 tablespoons lemon juice
3 grams (0.1 ounces) gelatin

Blueberry Namelaka

100 grams (3.5 ounces) blueberry puree
40 grams (1.4 ounces) milk
150 grams (5.3 ounces) white chocolate
16 grams (0.6 ounces) cocoa butter
4 grams (0.14 ounces) gelatin
210 grams (7.4 ounces) cream

Equipment

Mixing Bowls:
You'll need several mixing bowls of different sizes. Make sure they're all clean and dry before you start to ensure perfect textures in your ingredients.
Hand Mixer or Stand Mixer:
A reliable mixer is crucial for whipping your butter and sugar until fluffy. If you don't have one, a sturdy whisk and some elbow grease can do the trick!
Sifter:
An essential tool for airing out your flours and getting rid of lumps. It's the secret to a perfectly textured pastry.
Baking Ring Mold:
To shape the perfect cheesecake sides. Make sure to grease it well with butter to prevent any sticking.
Blender:
Helpful for mushing the gorgonzola and getting your blueberry compote extra smooth.
Sieve:
Great for achieving that smooth, refined compote texture. Don't skip this step!

Instructions

Step 1

1. Prepare the shortcrust bottom: Sift the wheat flour, add the almond flour and corn starch, and mix everything together. Ensure all dry ingredients are well combined. In a separate bowl, whip the butter with sugar until fluffy, then add the egg yolks and whip until smooth. Combine the wet mixture with the dry mixture and mix until crumbs form. Cool the crumbs in the freezer for 20 minutes. Roll out the mixture into a layer and place it in an oven preheated to 160°C (320°F) for 20 minutes. Let it cool and then grind it. Add 150g (5.3 ounces) of melted butter and stir. Grease the ring mold with some melted butter and form the sides. Put the mold in the fridge. Chill for better firmness.

Step 2

2. Prepare the cheesecake: Dissolve the Gorgonzola cheese in warmed cream. You can blend it for a smoother consistency. Mix the cream cheese with sugar, add the egg yolks one at a time, and then pour in the milk mixture. Knead the mixture well. Spread the layer over the shortcrust base. Bake at 120°C (248°F) for 90 minutes. Open the oven door slightly and let the cheesecake cool inside the oven. Then, put it in the fridge. After 5 to 6 hours, carefully remove the ring mold. Cooling in the oven helps avoid cracks on the surface.

Step 3

3. Prepare the blueberry compote: Warm the blueberries with sugar and lemon juice. Mix the corn starch with 3 tablespoons of water. When the blueberries start to boil, pour in the starch mixture and continue boiling until thickened. Add the gelatin and blend the mixture. Strain through a sieve and then add 20 grams (0.7 ounces) of fresh blueberries. Cool the compote and spread it over the cheesecake layer. Straining removes skins for a smoother texture.

Step 4

4. Prepare the Blueberry Namelaka: Warm the cocoa butter in the microwave and melt the white chocolate. Mix both ingredients. Warm the blueberry puree with milk, then add the gelatin and the chocolate mixture. Whisk well. Finally, add the cream and mix everything together. Place the Namelaka in a container, cover with cling film, and put it in the fridge for at least 6 hours. Cover the compote layer with the Namelaka. Smooth the top layer with a hot spoon if needed. Chill overnight for best results.

Servings

This cheesecake is a versatile treat that suits any occasion. 🍴

For a brunch: Pair it with a mimosa and some fresh berries for an elegant late-morning delight.

After a hearty dinner: Serve it with a rich espresso or a glass of dessert wine. 🍷 Your guests will appreciate the balanced flavors and sophisticated texture.

Casual get-together: Slice it into bite-sized pieces and serve on a platter. Add a dash of powdered sugar and a sprig of mint for a touch of elegance.

Want to go the extra mile? Drizzle each slice with a bit of warm berry sauce or a light honey glaze. 🍯✨ And don’t forget to add a dollop of whipped cream if you’re feeling indulgent!

Variations

Looking for a gluten-free twist? 😉

Swap out the wheat flour for an equal amount of gluten-free flour. Ensure it's a high-quality mix designed for baking to keep that delicious shortcrust texture.

Thinking vegan? 🌱

Replace the butter with a vegan margarine and use flaxseed meal mixed with water as a substitute for the eggs. Opt for a vegan cream cheese and a dairy-free cream. Don’t forget to use agar-agar instead of gelatin for your compote and Namelaka!

Faq

Why is my shortcrust dough crumbly?
Make sure you've accurately measured your ingredients and that your butter is cold but not too hard. Also, avoid over-mixing!
Can I use a different type of cheese instead of gorgonzola?
Absolutely! While gorgonzola adds a distinct flavor, you can substitute with blue cheese or even a mild feta.
How do I know when my cheesecake is done baking?
The cheesecake should have a slight wobble in the center when you gently shake the pan. It will continue to firm up as it cools.
Can I make the blueberry layers ahead of time?
Yes, both the compote and Namelaka can be prepared a day in advance. Just keep them covered and chilled until you're ready to assemble.
How do I achieve a smooth Namelaka layer?
Whisk vigorously when combining the ingredients and use a hot spoon to level the top for that perfect finish.
Can I freeze the cheesecake?
This cheesecake freezes beautifully! Just wrap it tightly in plastic wrap and then in foil. Thaw in the fridge overnight before serving.