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24 CHEESE AGE 24 MONTHS

RECIPE SAVORY PARMIGIANO REGGIANO CHEESECAKE

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Ingredients
  • 2 tablespoons unsalted butter
  • 1/2 cup plain dry breadcrumbs
  • 3/4 cup walnuts, finely chopped
  • 1/4 teaspoon salt
  • 1 pound cream cheese, softened
  • 1/2 pound grated Parmigiano Reggiano
  • 2 large egg yolks, whites reserved
  • 5 tablespoons heavy cream
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoon finely minced shallot
  • Pinch of cream of tartar
GLAZED FRUIT TOPPING
  • 2 tablespoons unsalted butter
  • 1 small tart green apple, sliced with peel
  • 6 dried figs, quartered or sliced
  • 1 orange, zested
  • 1/2 orange, juiced
  • 1/3 cup chopped walnuts
  • 1/3 cup dried cherries
  • 1/3 cup apple jelly
PREPARATION
  • Heat oven to 350 ° F.

  • Grease the inside of an 8” springform pan. Set aside. Preheat oven to 325° F.

  • To make crust, melt butter in a large sauté pan. Add breadcrumbs, walnuts, and salt. Stir, making sure butter and crumbs are well mixed. Cool. Press mixture into the bottom of prepared springform pan.

  • Blend cream cheese and Parmigiano Reggiano until smooth. Add egg yolks one at a time, until blended. Blend in cream. Add mustard, pepper, cornstarch and minced shallots. Blend until smooth.

  • In another mixing bowl, beat egg whites with cream of tartar until stiff but not dry. Fold gently into cheese mixture. Spoon into pan and even the surface.

  • Bake one hour. Turn oven off and leave cake inside without opening door for one hour. Then remove cheesecake and cover with a damp towel. Cool to room temperature.

  • To make glazed fruit topping, melt butter in a sauté pan. Add the apples, figs, orange zest, orange juice, walnuts and cherries and simmer on low until apples are just tender. Spoon topping over cheesecake.

  • Heat apple jelly in a small pan set over low until just melted. Brush jelly over fruit to add shine. Serve at room temperature.

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