Savory Gorgonzola Cheesecake w/ Peaches & Hemp Heart Granola Crust
Servings
8
Servings
8
Ingredients
Hemp Heart Granola Base
Peach Topping
Cheesecake
Instructions
Base
  1. Line 2 – 5-inch springform pans with parchment paper. Place granola in a food processor; process until fine crumbs form.
  2. In a bowl, mix crumbs & melted butter until well combined. Divide crumb mixture between the two lined pans; press into the bottom to form the crust. Set aside.
Peach Topping
  1. Add peaches to a medium saucepan over medium-high heat; stir in lemon juice, water & cornstarch. Bring mixture to a rolling boil. Stir in sugar. Return to a gentle boil for 1-2 minutes, stirring frequently, until peaches thicken slightly. Remove from heat & cool completely. This can be prepared after you bake the cheesecake if you wish.
Cheesecake
  1. Preheat oven to 300 F.
  2. Using an electric mixer, beat cream cheese & Gorgonzola in a bowl until light & fluffy, about 5 minutes. Add sour cream, honey, salt & pepper; beat until blended. Add eggs one at a time, mixing well after each addition. Divide cheesecake batter, pouring over the granola base in each of the springform pans.
  3. Bake for 1 hour & 20 minutes or until set & lightly browned.
  4. Remove cheesecake from oven & cool to room temperature. Cover with plastic wrap & refrigerate for 4 hours or overnight. Spoon peach topping over cheesecake, slice & serve.
Recipe Notes
  • If you wish to make one 9-inch cheesecake, double ingredients but only use 3 large eggs. You should have enough peach topping for a 9-inch without having to double that recipe.
  • For this recipe I chose not to prebake the hemp heart base but If you wish to do so there is no problem in with that.