The cheesecake you don't expect

To prepare the cheesecake cake you need cheese, exactly as its name suggests. Ricotta, a soft cheese, is usually used rather than Greek yogurt. However, the kitchen is the perfect place to experiment and cheesecake lends itself to becoming a tasty alternative.

This is where the idea of ​​using gorgonzola to create the unexpected cheesecake was born. First of all, it is necessary to underline how the cheesecake cake is made: a crunchy base on which a flavored or sweetened cheese is placed and finally a superficial covering with jelly or a particular decoration.

The refrigerator is the best friend of the cheesecake cake as it gives it compactness. Nothing else is needed. Just start preparing the ingredients to amaze your guests! The alternative cheesecake goes perfectly with a delicate wine that can enhance and at the same time cleanse the palate of the greasiness of the cheese.

Ingredients for blutunt blue cheesecake

Here he is, he is the undisputed king of versatile cheeses capable of creating extravagant and delicious combinations. The cheesecake you don't expect lends itself to a savory appetizer.

The base

• 40 g of salty crackers
• 35 g of butter
• 30 g of walnuts

The cream cheese

• 150 g of ricotta (for an extra touch try buffalo ricotta )
• 100 g of blutunt blue cheese
• 40 ml of milk
• 3 sheets of gelatin

White wine jelly

• 100 ml of fortified wine
• 3 sheets of gelatin

Method

The preparation of the recipe begins with the creation of a crunchy and resistant base:

• Chop the walnuts with a knife
• Blend the crackers with the cold butter
• Mix the two compounds creating a homogeneous mix
• Line a baking tray with baking paper and add the mixture to create the base of the cheesecake
• Place in the refrigerator for the time necessary to prepare the other layers

The central part of the cheesecake requires the intervention of the absolute protagonist of the recipe: the Blutunt blue cheese known to most as a close relative of gorgonzola.

• In a bowl, mix the ricotta and the cheese, creating a compact and rather dense paste
• Dissolve the gelatine in a container of water, stirring occasionally with a wooden spoon
• Slowly combine the two compounds, mixing carefully

In the meantime, the base mixture will have solidified, it's time to add the cream cheese to the base. Level carefully and place in the refrigerator for at least an hour.

The last step for creating the cake is the preparation of the gelatine used as decoration.

• Place the gelatine sheets in a container of water to soften them
• Heat 40 ml of white wine over a low heat and then add the gelatine
• Mix until it dissolves completely and then add the remaining part of wine

The third layer is also ready.

Add everything to the cheesecake in the refrigerator and leave to rest and solidify for at least 3 hours.

Plating

After resting and with great caution, remove the cake from the mold and place it on a serving plate, another half hour - so that it reaches room temperature - and the cake you don't expect is ready to be enjoyed!