Chef Michael Symon’s Gorgonzola Cheesecake

Hide your bathroom scales.   Today Iron Chef Michael Symon of Lola Bistro in Cleveland and Roast Detroit restaurants brings you a killer calorie ridden decadent awe inspiring pan of deliciousness:  A Gorgonzola Cheesecake! Chef Michael and his happy smiling face created this video recipe for the Eat Wisconsin Cheese Board, and our favorite thing about it is that there is no crust to slave over.  No crust, see?  You are actually saving a few calories there, and berries, they are antioxidant packed!   Indulge, enjoy, and hit the gym later.

Gorgonzola Cheesecake
Serves 6-8

• Butter for the pan
• 2 8-ounce packages cream cheese
• 2 2/3 cups (about 1 pound) Wisconsin Gorgonzola cheese
• 3 eggs
• 2 1/2 cups sour cream, divided
• Freshly cracked black pepper
• 1 cup whole dried strawberries

Preheat oven to 300°F. Butter bottom and sides of 9-inch springform pan. Set aside.

Beat cream cheese and Gorgonzola cheese in large mixing bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Mix in 1 cup sour cream. Pour mixture into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Remove from oven; let stand 5 minutes.

Carefully spread remaining 1 1/2 cups sour cream over top of cheesecake. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate 12 to 24 hours.

To serve, place on serving plate. Carefully remove rim of pan, leaving cake on bottom. Using a pepper mill, grind pepper over top of cake. Top with strawberries. Serve with or on crusty bread.