- 2h
40m
prep
40m
cook- 6 servings
There’s no better way to appreciate a long Italian lunch than with this elegant starter.
744 calories per serve
Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.
8 Ingredients
200g unsweetened oatmeal biscuits
2/3 cup (50g) finely grated parmesan
90g unsalted butter, melted
2 eggs
250g gorgonzola dolce (see note)
Barolo-poached figs (see related recipe), to serve
Micro salad leaves (see note) or wild rocket, to garnish
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5 Method Steps
Preheat oven to 180°C. Grease and line base of a square 21cm springform pan (or use a round 24cm springform pan).
Whiz the biscuits in a food processor until you have fine crumbs. Add grated parmesan and melted butter, then pulse to combine. Press the biscuit mixture evenly into the base of the prepared pan. Bake for 15 minutes or until firm and lightly golden, then allow to cool while you make the filling.
Place the cream cheese in a food processor and whiz until it is very smooth. Add the eggs and gorgonzola and whiz until smooth and well combined. Season with sea salt and freshly ground black pepper.
Pour cream cheese mixture over the cooled base, then bake for 25 minutes or until the edges are set and the centre has a slight wobble. Cool slightly, then run a knife around edge of the pan. Release the sides, keeping cake in the pan, and chill for at least 2 hours until firm and set.
To serve, cut the cake into squares or slices, then garnish with Barolo-poached figs and micro salad leaves.
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Recipe Notes
Gorgonzola dolce is a creamy Italian blue cheese from delis.
Micro salad leaves are from selected greengrocers and growers’ markets.
Serves 6-8 as a starter.
You can make both the cake and figs a day ahead. Store in the fridge, then bring to room temperature before serving.
NUTRITIONAL INFORMATION
Nutrition per Serving
%Daily Value#
Image by Mark Roper
Better for you
Recipes with a Health Score of 3.4+
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