Ingredients
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
Preparation
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. Chef suggests serving with or on crusty bread.
