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Gorgonzola in Cheesecake

Course Dessert
Cuisine Japanese
Servings 8 people


  • 100 g Digestive bisucuits
  • 50 g Unsalted butter
  • 250 g Cream cheese
  • 80 g Sugar
  • 100 g Yoghurt
  • 200 ml Double cream
  • 40 g Gorgonzola (Mild or Dolce)
  • 4 sheet Leaf of Gelatines


  • Soak four sheets of gelatine in the water.
  • Break the biscuit into pieces. Add butter to the crushed biscuits. Mix the butter well.
  • Place the biscuit mix onto the cake tin and put it refrigerator.
  • Put it in a heat-resistant container and microwave the double cream for 1 minute.
  • Disslve gorgonzola and softened leaf gelatine in warmed double cream. If not dissolved, microwave again.
  • Smooth the cream cheese with a whisk.
  • Divide into 2-3 portions, add sugar and mix well.
  • Add yoghurt into two portions.
  • Filter the gorgonzola mixed with double cream to the cream cheese.
  • Pour cheese cake liquid onto the biscuit.
  • Cover with cling film and cool in the refrigerator minimum 4 hours.
  • Cover the cake tin with a warm cloth.
  • Cut cheesecake and serve it. Enjoy!
Keyword cheesecake, gorgonzola, no-bake cake, rare cheesecake