The modern cheesecake

The modern cheesecake

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  • 8
  • Easy
  • 15 minutes, plus chilling time


  • 1 x 200 g duetto dolce cheese
  • 150 g Gorgonzola
  • 250 g mascarpone
  • Verjuice syrup, for drizzling
  • Ginger biscuits, for serving

Cooking Instructions

Remove the duetto dolce from its packaging and gently press into the base of a 15 cm mould (try not to change the shape of the cheese too much).
In a mixing bowl, combine the Gorgonzola and mascarpone until smooth. Spoon into the mould on top of the duetto dolce and chill for 1 to 2 hours.
When ready to serve, dip a butter knife into hot water and run the blade along the inner rim of the mould to loosen the cheese. Turn out onto a cheeseboard or platter and serve drizzled with thick verjuice syrup, with crunchy ginger biscuits on the side.
Cook’s notes: If the cheese is difficult to remove, briefly dip the mould into a bowl of hot water before turning out. Try the honey, date and Brazil nut Duetto.
Chopped dates will add an interesting dimension to this dish – in this case, serve with crisp salted crackers or biscuits.
Per serving: 2052.3 kJ, 8.3 g protein, 38.8 g fat, 29.5 g carbs

TASTE’s take:
This is a great way to serve a cheese course with a twist.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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