Gorgonzola & hazelnut cheesecake

6 servings Prep: 30 mins, Cooking: 1 hr
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With port jelly and honey roasted peaches.

By Margot Janse - Le Quartier Francais November 25 2009
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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
100 g flour
50 g butter — grated
25 g brown sugar
1 tsp fresh lemon thyme — finely chopped
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Hazelnut sponge
Preheat oven to 160°C. Beat egg yolks and 65g castor sugar until light and fluffy. Whisk the egg whites until soft
peaks form then beat in 40g castor sugar a little at a time until the meringue is firm and shiny. Fold the meringue
into the egg yolks, then fold in the hazelnuts and the flour. Pour into a deep sided greased and baking tray
lined with baking paper and bake for 20 minutes until golden and cooked. Test with a skewer. Remove from the
tray and leave to cool. Once cool return the sponge to the baking tray. The sponge will serve as a base for the
cheesecake and jelly mixtures.

Gorgonzola mousse
Melt the Gorgonzola and the cream over medium heat, add the gelatine and stir until dissolved. Take off the
heat and add the egg yolks. Whisk well and pass through a fine strainer. Place in the fridge until cool but not
set. While the mixture is cooling whisk the egg whites until soft peaks form, then beat in the castor sugar a little
at a time until the meringue is firm and shiny. Fold the meringue into the Gorgonzola mixture. Pour the mixture
on top of the cooled hazelnut sponge and leave to set in the fridge. Make sure the top of the mousse is level.

Port jelly
Place all ingredients except the gelatine and port in a pot and bring to a boil. Take off the heat and leave to
infuse until cold. Strain through a sieve and heat half of it up again, then add the gelatine and take off the heat.
Add the cold port to the hot mixture. Strain liquid through a fine strainer and leave to cool, but don’t allow it
to set. When cool, pour it carefully on top of the set Gorgonzola mousse and place back into the fridge, making
sure the tray is level.

Honey roasted peaches
Pre-heat oven to 190°C. Place peaches cut side up on a baking tray and drizzle with the honey. Place in the oven
for 15 minutes. Leave to cool and reserve the juices.

Work the butter into the flour with your fingertips until crumbly. Toss with the sugar and the chopped lemon
thyme leaves. Spread the mixture out loosely on a lightly greased non-stick tray and bake at 190°C for 15 to 20
minutes until golden brown. Leave to cool.

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