4 8 ounce packages cream cheese, softened
3 eggs
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons chopped fresh tarragon
1 teaspoon chopped fresh dill
1 teaspoon dried onion flakes
8 ounces gorgonzola cheese, crumbled
In a large mixer bowl, beat the cream cheese on medium high for 3 minutes. Add the eggs one at a time, blending between each addition. Mix in the lemon juice, salt, tarragon, dill and onion flakes. With a rubber spatula, fold the gorgonzola cheese into the mixture with a rubber spatula. Pour the batter into the bottom of a 9 inch springform pan lined with parchment paper. Bake in 350F preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least two hours before serving. Serve warm or cold with crackers or party toasts. To serve as a warm appetizer, wrap the cheesecake in foil and place in a preheated 350F oven for 10 minutes to heat through. Do not microwave; it will toughen the cheesecake.
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