Makes 6-8 servings.
- Butter for the pan
- 2 8-oz. packages cream cheese
- 2-2/3 c. (about 1 lb.) gorgonzola cheese
- 3 eggs
- 2-1/2 c. sour cream, divided
- Freshly cracked black pepper
- 1 c. 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 to 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.