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Sweet & Savory 125 Best Cheesecake Recipes includes luscious Toffee Cheesecake with Caramel Sauce, Fresh Cherry Cheesecake, Pesto Sun-dried Tomato Cheesecake, Peanut Brittle Cheesecake, Chocolate Truffle Cheesecake, Maple Pumpkin Cheesecake, Creamy Crab Cheesecake, Lemon Souffle Cheesecake and 117 more cheesecake recipes.

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For wine tastings or any party where you are serving several wines, here is a savory cheesecake that can feed a crowd and enhance the wines you serve. The flavors of this Italian-style blue cheese and herbs with cream cheese will not overwhelm lighter wines.

Herbed Gorgonzola Cheesecake

In a large mixer bowl, beat the cream cheese on med-high for 3 min. Add eggs one at a time, blending between each addition. Mix in lemon juice, salt, tarragon, dill and onion flakes. Use a rubber spatula to fold Gorgonzola cheese into the mixture. Pour batter into 9" cheesecake pan lined with parchment paper. Bake at 350°F for 50 to 65 min. or until light brown and the center has a slight jiggle. Cool on a rack for 2 hours. Cover and refrigerate for at least two hours before serving. Serve warm or cold with crackers or party toasts. To serve warm, wrap the cheesecake in foil and place in a preheated 350°F (180 °C) oven for 10 minutes to heat through. Do not microwave.

Adapted from 125 Best Cheesecake Recipes by George Geary, Rose Publishing $18.95

Variation: If substituting dried herbs, use 1/2 the herbs the recipe calls for. Double the Gorgonzola and reduce the cream cheese by the same amount when serving red wine only.

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