Baked Gorgonzola Cheesecake
with a Madeira-Caramel Sauce and Fresh California Figs

Crust:
1 cup Graham Cracker Crumbs
1/4 cup Sugar
2 oz. Butter, melted

Filling:
1-1/5 lbs. Gorgonzola Dolce
1/2 lb. Mascarpone
2 tbl. Flour
1 cup Sugar
3 Eggs

Topping:
1 lb. Sour Cream
2/3 cup Sugar

Madeira-Caramel Sauce
2 cups Sugar
1/2 cup Water
1/2 cup Heavy Cream
1/2 cup Madeira Wine
6 Fresh Figs, halved

Preheat oven 350’. Butter a 10” springform pan. Combine first three ingredients thoroughly and press into the bottom of the pan. Prebake for 10 minutes.

Mix the next 5 ingredients in a mixer. Pour into pan. Bake in a water bath for approximately 1 hour or until cake is set.

Mix the sour cream and sugar well. Pour mixture over the top of the cake and return to the oven for approximately 10 minutes. Should not brown. Remove from pan and let cool for 20-30 minutes.

Caramelize the remaining sugar and water in a sauce pan over medium heat. Slowly stir in the cream and Madeira. Drizzle caramel sauce over cheesecake. Place fig halves around the rim of the serving plate and serve.