I need a recipe for Garlic Cheesecake.?

How about this one ... it includes Gorgonzola cheese as well as garlic:

Gorgonzola Cheesecake.

12 cloves garlic

2 teaspoons extra-virgin olive oil

Cornmeal Crust (see recipe below)

1 pound imported gorgonzola cheese, room temperature

5 (8 ounces) packages cream cheese, room temperature

5 eggs, room temperature

Preheat oven to 375 degrees F.

Roasted Garlic: Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/2-inch of the pointed end of the garlic bulbs. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb. Cover and bake 1 hour or until cloves are browned at the exposed end and soft throughout. Remove from oven. Allow garlic to cool and remove cloves from head. Garlic may be stored in a tightly covered container in the refrigerator for several days.

Prepare Cornmeal Crust.

To make filling: Preheat oven to 325 degrees F. and position baking rack in center of oven. In a large bowl, place gorgonzola cheese and cream cheese; mix together until smooth and creamy. Add the eggs, one at a time, while beating to incorporate.

Pour the cheese filling into prepared Cornmeal Crust. Tap lightly on counter to remove air bubbles. Place roasted garlic around perimeter of the pan at equal distances.

Place cheesecake in center of middle oven rack. Bake for approximately 1 hour, or until internal temperature is 160 degrees with a meat thermometer or until the center is almost set, but jiggles slightly when gently shaken. NOTE: Do not open the oven door during the first 30 minutes of baking as drafts can cause a cheesecake to fall or crack.

Remove from oven and allow to cool on counter for at least an hour, after which you may either serve or store in the refrigerator.

Serve warm or at room temperature with toasted baguette bread or crackers. To serve later, store in refrigerator up to 1 week. To reheat, simply slice and warm for 5 minutes in a 350 degree F. oven.

Cornmeal Crust:

1 1/2 cups water

1/2 cup cornmeal

1 tablespoon minced garlic

1 1/2 teaspoons salt

1 tablespoons dried basil

1/4 cup grated parmesan cheese

Grease a 10-inch springform pan. In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes.

Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside.

25 Ritz crackers, rolled to crumbs (should be 1 1/2 C)

5 T melted butter

16 oz cream cheese, room temperature

2 eggs

3-4 fat cloves garlic, roasted and cooled, squeezed out

Pinch salt, white pepper, sugar

1/4 t each thyme, chopped parsley, rosemary

Heavy cream, if needed to thin (optional)

Serves 8-12, as an appetizer

Preheat oven to 325deg

Mix first two ingredients and pat firmly into bottom and 1/3 up the sides of a 9" springform pan.

Using blender or food processor, beat next six ingredients until very smooth and satiny. Pour into crust.

Bake 20 minutes. Turn off oven and leave pie in for another hour to cool.

Cover with foil and chill before serving.

Notes: I've made this in a 1/2 sheet pan, for squares.

Neufchatel cheese can be used, to lower the fat and calorie content. Actually tastes better to me...I think it's better for savory dishes.

I've tried using a beater and by hand, but the consistency just isn't right unless the mixture is beaten into submission with a higher powered motor.

The sugar is helpful to enhance the inherent sweetness of the roasted garlic. You can vary the herbs to your preference, but you need something that will stand up to the garlic flavor.

This is a nice appetizer....Though, be careful - I took this and a smoked salmon cheesecake to a party once....They were placed onthe dessert table at first

Serves 8-12, as an appetizer

25 Ritz crackers, rolled to crumbs (should be 1 1/2 C)

5 T melted butter

16 oz cream cheese, room temperature

2 eggs

3-4 fat cloves garlic, roasted and cooled, squeezed out

Pinch salt, white pepper, sugar

1/4 t each thyme, chopped parsley, rosemary

Heavy cream, if needed to thin (optional)

Preheat oven to 325deg

Mix first two ingredients and pat firmly into bottom and 1/3 up the sides of a 9" springform pan.

Using blender or food processor, beat next six ingredients until very smooth and satiny. Pour into crust.

Bake 20 minutes. Turn off oven and leave pie in for another hour to cool.

Cover with foil and chill before serving.

Notes: I've made this in a 1/2 sheet pan, for squares.

Neufchatel cheese can be used, to lower the fat and calorie content. Actually tastes better to me...I think it's better for savory dishes.

I've tried using a beater and by hand, but the consistency just isn't right unless the mixture is beaten into submission with a higher powered motor.

The sugar is helpful to enhance the inherent sweetness of the roasted garlic. You can vary the herbs to your preference, but you need something that will stand up to the garlic flavor.

25 Ritz crackers, rolled to crumbs (should be 1 1/2 C)

5 T melted butter

16 oz cream cheese, room temperature

2 eggs

3-4 fat cloves garlic, roasted and cooled, squeezed out

Pinch salt, white pepper, sugar

1/4 t each thyme, chopped parsley, rosemary

Heavy cream, if needed to thin (optional)

Serves 8-12, as an appetizer

Preheat oven to 325deg

Mix first two ingredients and pat firmly into bottom and 1/3 up the sides of a 9" springform pan.

Using blender or food processor, beat next six ingredients until very smooth and satiny. Pour into crust.

Bake 20 minutes. Turn off oven and leave pie in for another hour to cool.

Cover with foil and chill before serving.

Hope you enjoy this dessert!!

i havent tried this..jus got it off the net..hope it helps..

25 Ritz crackers, rolled to crumbs (should be 1 1/2 C)

5 T melted butter

16 oz cream cheese, room temperature

2 eggs

3-4 fat cloves garlic, roasted and cooled, squeezed out

Pinch salt, white pepper, sugar

1/4 t each thyme, chopped parsley, rosemary

Heavy cream, if needed to thin (optional)

Serves 8-12, as an appetizer

Preheat oven to 325deg

Mix first two ingredients and pat firmly into bottom and 1/3 up the sides of a 9" springform pan.

Using blender or food processor, beat next six ingredients until very smooth and satiny. Pour into crust.

Bake 20 minutes. Turn off oven and leave pie in for another hour to cool.

Cover with foil and chill before serving.

Notes: I've made this in a 1/2 sheet pan, for squares.

Neufchatel cheese can be used, to lower the fat and calorie content. Actually tastes better to me...I think it's better for savory dishes.

I've tried using a beater and by hand, but the consistency just isn't right unless the mixture is beaten into submission with a higher powered motor.

The sugar is helpful to enhance the inherent sweetness of the roasted garlic. You can vary the herbs to your preference, but you need something that will stand up to the garlic flavor.

Garlic Sauted Spinach Ingredients: 1 1/2 pounds baby spinach leaves 2 tablespoons good olive oil 6 cloves garlic, minced 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter Fresh lemon Sea or kosher salt, Directions: Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, or dry on paper towels. In a large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

I don't know how I did this..Mayb will help ya.....

1 (9-inch) disk focaccia bread

2 large portobello mushrooms

1 tomato, sliced

1 1/2 pounds cream cheese, softened

3 large eggs

1 (16 ounce) container sour cream

2 tablespoons cornstarch

1/2 cup roasted garlic cloves, see below

1 cup balsamic vinegar, optional topping

Toasted pine nuts, optional topping

Chopped basil, optional topping

Grated fresh parmesan cheese, optional topping

Roast garlic. Remove skins from 2-3 heads of garlic (enough to make 1/2 cup) and wrap cloves in tinfoil.

Place in a 375 degrees F oven. Bake about 45 minutes. Remove when golden brown and smash into a paste. Set aside until ready to use.

Preheat oven to 350 degrees F. Brush focaccia with olive oil; season. Bake until crisp. Don’t turn off oven. Place in bottom of 9-inch springform pan. Preheat grill.

Slice portobellos from top to bottom. Brush with olive oil, season and grill. Place on inner rim of pan.

Beat cream cheese with salt until smooth; add eggs and blend.

In separate bowl, whisk sour cream and cornstarch. Add to cheese mixture; fold well. Season with salt and pepper. Fold in garlic. Fill pan until 1/4 inch from top.

Rap to knock out bubbles. Top with sliced tomato. Bake at 350 degrees F until firm, about 25 minutes.

Presentation options: Drizzle with balsamic vinegar syrup. Garnish plate with toasted pine nuts, chopped basil and grated parmesan cheese.

For balsamic vinegar syrup, place 1 cup balsamic vinegar in pot over high heat and cook until it reduces to the consistency of a fairly thick syrup, about 15 minutes.

Yield: Serves 12

MY MOM ALWAYS MADE THIS ITS VERY GOOD

1 Tbs. grated parmesan

1 Tbs. breadcrumbs

1 garlic clove, minced

½ cup crabmeat

4 oz. cream cheese

1 egg

1/4 cup heavy cream

salt, white pepper, and cayenne to taste

Does........ Garlic taste awful with cheesecake? weird recipe....... o_O

umm... garlic cheese cake? i think you've got a mix-up here!