Gorgonzola Cheesecake

I've been wanting to try this Gorgonzola cheese cheesecake since I discovered it in The Great Big Cheese Cookbook last summer. Here's the catch though: I knew I would be going completely over the handle bars if I made the 8 inch size. So this weekend I drove to Kitchen Kapers and purchased a mini springform pan (4.5 inches) for $7.50. I cut the recipe in half and I now have a lovely little cheesecake that will store nicely in the refrigerator for the duration of the week. I'll put a slice on a toasted bagel in the morning. I'll sneak a slice or two before dinner. Hey, maybe I'll give myself a facial with it! And can I just rave about how good a slice goes with a grilled steak? My husband was in heaven tonight when I put a slice next to his grilled flank steak. This cheese cake is so versatile and so easy to throw together. I loved the extra little crunch of the toasted walnuts and the addition of honey gives it a very subtle sweetness. This cheesecake is so sinfully good that I'll probably have to get down and do 100 Hail Marys by the time I finish it off. But it was worth every delicious bite...

2 (8oz) packages cream cheese, at room temperature
2 cups crumbled Gorgonzola cheese, at room temperature
3 eggs, at room temperature
1/4 cup sour cream
2 Tablespoons clover or orange blossom honey
Pinch of kosher salt
Pinch of fresh cracked pepper
1/4 cup of toasted walnuts
1/2 cup caramel topping
red grapes and crackers to garnish

NOTE: if you want a smaller mini cheese cake, cut the recipe in half and bake it in a mini 4.5 inch springform pan

1. heat oven to 300F. Spray an 8 inch springform pan with cooking spray. Line the bottom with parchment paper and spray again.

2. In a large bowl beat the cream cheese until smooth. Measure out 1/4 cup of Gorgonzola and set aside. Add the remaining blue cheese to the mixing bowl. Add the eggs, one at a time, beating well after each addition. Scrape mixture off the side of the bowl. Add the sour cream, honey, salt and pepper. Beat until combined. Pour in to the pan.

3. Place a shallow pan of water on the bottom rack in the oven and place the cheesecake on the rack above it. Steam from the water will help prevent cracks in the cheesecake. Bake 40 minutes.

4. Remove the cheesecake from the oven. Sprinkle the reserved blue cheese and walnuts over the top of the cheesecake and bake 10 to 15 minutes more, until lightly browned. Cool in the pan to room temperature.

5. To serve, cut the cheesecake into wedges. Drizzle each plate with caramel sauce. Place the wedge on the plate. Garnish with grapes and crackers.