Gorgonzola Cheese Cake

This versatile dish can either be served as an appetizer by cutting into 1 inch cubes or as an entrée by cutting into 4 by 4 squares and served with your favorite salad. Serves 12 as an entrée or a crowd as an appetizer.

Crust:
4 ½ cups water
1 ½ cups corn meal
1 Tbsp. garlic, minced
2 tsp. salt
2 Tbsp. dried oregano
½ cup Asiago cheese, grated

Filling:
12 cloves garlic, chopped
1 lb. gorgonzola cheese, room temperature
5 – 8 oz. packages cream cheese, room temperature
5 eggs, room temperature

Crust:
Pre-heat oven to 375 degrees.
Grease a 12” by 17” sheet pan. In a sauce pan, bring water to a boil and stir in corn meal, garlic, salt and oregano. Reduce heat to low and simmer for 15 minutes, stirring every few minutes. When mixture is cooked, stir in Asiago cheese and pour into the sheet pan and smooth out evenly. Set aside and let cool.

Filling:
In a large mixer, place cream cheese, gorgonzola and garlic. Combine thoroughly. Add the eggs one at a time, blending well after each addition. Pour into corn meal crust and smooth out. Place cheese cake in middle of center rack. Bake for approximately 30 minutes, or until “insta-read” thermometer reads 160 degrees. Remove and let cool to room temperature.