Blue Cheesecake

Varietal: Syrah, Viognier, Sauvignon Blanc

Serves 12 to 16

One of Washington State’s hottest boutique wineries, Rulo Winery was created by Kurt and Vicki Schlicker, who moved from California to the Walla Walla Valley to fulfill their winemaking dream. Kurt, the winemaker, crafts gorgeous white wines—Viognier, Chardonnay, and white blends—as well as Syrah and red blends. Originally titled Gorgonzola Cheesecake, this recipe originated at Paragon restaurant in Portland, but Kurt and Vicki have personalized it over the years and I’ve added a few Northwest touches, such as hazelnuts and Oregon Blue Vein cheese.

You can serve it as a rustic appetizer with crostini and crackers, but I like slicing it into narrow wedges and serving it with fresh fruits of the season as a savory dessert or cheese course. Pear or quince paste is also a tasty accompaniment. Blue Cheesecake is so versatile, it pairs well with either a red wine, such as Syrah, or a white, such as Sauvignon Blanc or Viognier.

1 1/2 cups water

1/2 cup medium-grind cornmeal

1 tablespoon chopped garlic

1 tablespoon dried basil, crumbled (optional)

1 1/2 teaspoons herbes de Provence, crumbled

1 1/2 teaspoons kosher salt

Three 8-ounce packages cream cheese, at room temperature

1/2 pound Oregon Blue Vein, Oregonzola, Gorgonzola, Roquefort, or other high-quality blue cheese, cut into chunks, at room temperature

3 large eggs

1/4 cup (1 ounce) freshly shredded Parmesan cheese

1 head garlic, cloves separated and roasted (See Cook’s Hint, below)

1/2 cup whole hazelnuts, pine nuts, or almonds, toasted

Crostini or crackers, for serving, optional

1. Bring the water to a boil in a small saucepan. Slowly stir in the cornmeal, stirring in one direction to avoid lumps, then add the garlic, basil, if using, herbes de Provence, and salt. Reduce the heat to a simmer and cook until smooth and creamy, stirring occasionally and adjusting the heat as necessary so the polenta doesn’t overcook or bubble up and splatter, 12 to 15 minutes.

2. While the polenta is cooking, place the cream cheese and blue cheese in a large mixing bowl. Add the eggs one at a time and mix by hand (if you are very strong!) or beat with an electric mixer until the eggs are thoroughly incorporated. Set aside.

3. Arrange the oven rack in the center of the oven. Preheat the oven to 325°F. Lightly oil a 9-inch springform pan or spray with nonstick cooking spray.

4. When the polenta is done, remove it from the heat and stir in the Parmesan cheese. Let cool for 5 minutes. With a rubber spatula, press the polenta into the bottom of the prepared springform pan and set aside.

5. Pour the reserved cheese filling evenly over the polenta crust. Tap the pan lightly on the counter to remove any air bubbles. Squeeze the garlic cloves from their skins and arrange them around the perimeter of the pan at equal distances. Sprinkle the hazelnuts evenly in the center of the cheesecake.

6. Place the cheesecake on a baking sheet to catch any drips, transfer to the oven, and bake for 1 hour, or until the cake springs back when lightly jiggled and the internal temperature on an instant-read thermometer reaches 160°F. Cool on a wire rack for at least 1 hour.

7. To serve, release and remove the sides of the springform pan. Serve the cheesecake warm or at room temperature, cut into slices as an appetizer or spread onto crostini or crackers for a more rustic look. The cheesecake can be covered and kept in the refrigerator for up to 1 week (its flavors meld and deepen the longer it sits). If serving from the refrigerator, slice and warm it in a 350°F oven or microwave briefly before serving.

Cook’s Hint: To roast individual cloves of garlic, preheat the oven to 375°F. Remove as much skin as possible from each clove, place in a small baking dish without crowding (a pie plate also works well for this), cover tightly with aluminum foil, and bake until the garlic is very tender and easily squeezed from the skin, 35 minutes.

Recipe reprinted from Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, $34.95) by Braiden Rex-Johnson.