Gorgonzola & hazelnut cheesecake
6 servings
Prep: 30 mins,
Cooking: 1 hr
With port jelly and honey roasted peaches.
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Ingredients (25)
Hazelnut sponge
2 | eggs — just the yolks |
40 g | castor sugar |
65 g | castor sugar |
2 | eggs — white |
80 g | hazelnuts — ground |
35 g | flour |
Gorgonzola mousse
180 g | gorgonzola cheese |
100 ml | cream |
Sheridans gelatine | |
2 | eggs — just the yolks |
2 | eggs — white |
30 g | castor sugar |
Port jelly
30 g | sugar |
1 | star anise |
1 | garlic — clove |
1 | cinnamon — stick |
1/2 | orange — zest and juice |
Sheridans gelatine | |
200 ml | port |
Honey roasted peaches
2 | peaches — halved, stoned |
Tbsp honey Tbs | honey |
Crumble
100 g | flour |
50 g | butter — grated |
25 g | brown sugar |
1 tsp | fresh lemon thyme — finely chopped |
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