From: Chef Michael Symon, Lola, Cleveland, OH. Yield: 6-8 servings.
as needed for pan, butter
2 8-oz. packages cream cheese
2 2⁄3 cups (about 1 lb.) Wisconsin Gorgonzola cheese
2½ cups sour cream, divided
as needed, freshly ground black pepper
1 cup whole dried strawberries
Preheat oven to 300°F. Butter bottom and sides of a 9” 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 for 60-65 minutes or until toothpick inserted in center comes out clean. Remove from oven; let stand 5 minutes.
Carefully spread remaining 1½ cup sour cream over top of cheesecake. Return to oven for 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. If desired, serve with or on crusty bread.
PHOTO: WISCONSIN MILK MARKETING BOARD