Celebrate National Cheesecake Day on July 30th with a unique twist on a classic dessert—Parmigiano Reggiano Cheesecake. This rich and creamy cheesecake combines the tangy sweetness of traditional cheesecake with the nutty depth of Parmigiano Reggiano, creating a sophisticated and delightful treat. Topped with a delicate sweet cheese tuile, red berry purée, and a dollop of clotted cream, this dessert is sure to impress and satisfy.
Parmigiano Reggiano Cheesecake
Type: Dessert
Cook: A couple of hours
Difficulty: Medium
Ingredients:
Cheesecake:
- 100 g digestive crumbs
- 4 tbsp sugar
- 8 tbsp butter, melted
- 800 g cream cheese, softened
- 1 tin condensed milk
- 2 tbsp flour
- 4 tbsp lemon juice
- 100g Parmigiano Reggiano, grated
- 4 eggs
Sweet Cheese Tuile:
- 50 g butter
- 50 g icing sugar
- 1 egg
- 50 g plain flour
- 15 g Parmigiano Reggiano, grated
- 20 g flaked almonds
To Serve:
- 15 g icing sugar
- 150 g clotted cream
- ½ tsp vanilla essence
- Red berry purée
- Clotted cream
- Mint
- Blueberries
Directions:
- Cheesecake: Line a 23 cm cake tin. Mix digestive crumbs, sugar and butter. Spoon over the base of the tin and press down. Preheat oven to 170°C. Mix cheese and condensed milk until fluffy. Add flour, lemon juice and Parmigiano Reggiano. Add eggs and pour the mixture over the biscuit base. Cook for 1 hour and 10 minutes and cool before serving.
- Sweet Cheese Tuile: Cream together with butter and icing sugar. Slowly beat in egg, fold in flour and Parmigiano Reggiano. Spread thin layers of the mixture into a greaseproof sheet. Sprinkle over almonds and more sugar. Bake for 3-4 minutes until golden and quickly curl around a rolling pin.
- To Serve: Whisk clotted cream with sugar and vanilla essence. Serve slices of cheesecake with red berry purée, and clotted cream and top with mint. Garnish with blueberries.
