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Parmigiano Reggiano Cheesecake

cook:

3 h 0 min

0.0

(2)

Gingis this time I'm coming to you with a super funky cheesecake. This cutie is made with Parmigiano Reggiano, topped with an aged balsamic vinegar and served with red wine. It's the first time I've ever added Parmigiano Reggiano, the king of cheese, to a cheesecake, and let me tell you guys, it takes it to a super cool place. Together with the balsamic? YO! I paired this lovely cake with a Sicilian red wine, with hints of spice for a complete and mellow bite.

2 media sized cakes

US

original

metric

Picture for Parmigiano Reggiano Cheesecake

2 media sized cakes

US

original

metric

Ingredients

For the crust

toasted almonds

75 gr toasted almonds

finely grated Parmigiano Reggiano

70 gr finely grated Parmigiano Reggiano

melted butter

60 gr melted butter

sugar

50 gr sugar

Biscoff cookies

15 Biscoff cookies

Orange zest

Orange zest

For the cheese batter

room temperature cream cheese

1.000 gr room temperature cream cheese

sugar

200 gr sugar

sour cream

120 gr sour cream

finely grated Parmigiano Reggiano

80 gr finely grated Parmigiano Reggiano

vanilla extract

5 gr vanilla extract

pasture raised eggs

5 pasture raised eggs

For serving

Balsamic vinegar

Balsamic vinegar

Directions

Step 1

Preheat your oven to 350F or 175C.

Step 2

In a food processor, grind the biscoff cookies, sugar, almonds, orange zest.

Biscoff cookies

15 Biscoff cookies

sugar

50 gr sugar

toasted almonds

75 gr toasted almonds

Orange zest

Orange zest

Step 3

Add the melted butter and blend until combined.

melted butter

60 gr melted butter

Step 4

Add the crust blend to a non-stick springform pan (with a parchment paper on the bottom and greased with butter).

Step 5

Add the grated Parmigiano Reggiano to the crust blend, mix well and gently press the mixture to form a 1 cm thickness crust.

finely grated Parmigiano Reggiano

70 gr finely grated Parmigiano Reggiano

Step 6

Bake for 15 min or until the edges are getting a dark golden color.

Step 7

Take out of the oven and let it cool to room temperature.

Step 8

In the meantime- prepare the cheese batter.

Step 9

In a bowl, beat the cream cheese until smooth.

room temperature cream cheese

1.000 gr room temperature cream cheese

Step 10

Add the sugar, sour cream, vanilla extract, and the Parmigiano Reggiano and mix well until combined.

sugar

200 gr sugar

sour cream

120 gr sour cream

vanilla extract

5 gr vanilla extract

finely grated Parmigiano Reggiano

80 gr finely grated Parmigiano Reggiano

Step 11

Add one egg at a time, mix well, once combined- add another egg.

pasture raised eggs

5 pasture raised eggs

Step 12

Prepare the water bath- wrap the bottom of the springform pan with two layers of aluminium foil to prevent water from leaking into the pan as it cooks in the water bath.

Step 13

Fill a roasting pan with hot water about 3 cm deep.

Step 14

Lower the temperature of the oven to 325F or 160C and place the roasting pan in the oven.

Step 15

Pour the cheese batter over the chilled crust and tap the cake to avoid any air bubbles in the cake.

Step 16

Place the cake pan carefully in the water bath and bake for 1 hour and 30 min. To check if your cake is ready, shake it gently- the center should jiggle slightly more than the outer rim, and the top should be golden and matte.

Step 17

Once fully set, remove the pan from the water bath.

Step 18

Remove the foil, and place it on a wire rack to cool completely.

Step 19

Place in the refrigerator for 4 to 6 hours before serving.

Step 20

Cut a slice and serve with balsamic vinegar and a glass or red wine.

Balsamic vinegar

Balsamic vinegar

Step 21

YASSS!

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