I adapted this recipe to make mini-cheesecakes using four inch springform pans. The recipe makes 4-6 mini-cheesecakes which can be frozen and used later. I served with grilled bread and toppped with fig or sour cherry jam. The Gorgonzola Dolce is a creamy, mild Italian cheese. You could use a stronger Gorgonzola, but this is my favorite. You can also make it without the polenta crust.
Ingredients:
Crust;
1-1/2 cup chicken stock or water
1/2 cup polenta
1-1/2 tsp salt
1 tbls dry thyme
1/4 cup grated Parmesan Cheese
For The Filling;
8 oz Gorgonzola Dolce
10oz softened cream cheese
2 eggs, beaten
6 cloves of roasted garlic, chopped
Directions;
For the crust, bring water to a boil in a saucepan, add next 4 ingredients and reduce heat to a simmer, stirring as necessary for about 10 minutes. Remove from heat and stir in Parmesan cheese. Press polenta into the bottom of springform pans.
For the filling, combine the ingredients in a mixing bowl and mix thoroughly. Spoon mixture into the pans and tap on counter to remove air bubbles. Place in a preheated 325 degree oven for about 40 minutes. Remove from heat and place on cooling rack until just warm. Unmold, slice and serve.