Name: Parmigiano Reggiano Cheesecake
Cook time: 10800 s
Total time: 10800 s
Yield: 2 medium sized cakes
Ingredients: For the crust; 75 gr toasted almonds; 70 gr finely grated Parmigiano Reggiano; 60 gr melted butter; 50 gr sugar; 15 Biscoff cookies; Orange zest; For the cheese batter; 1000 gr room temperature cream cheese; 200 gr sugar; 120 gr sour cream; 80 gr finely grated Parmigiano Reggiano; 5 gr vanilla extract; 5 pasture raised eggs; For serving; Balsamic vinegar

BenGingi

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.

Parmigiano Reggiano Cheesecake

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

Add the melted butter and blend until combined.

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

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

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

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

In the meantime- prepare the cheese batter.

In a bowl, beat the cream cheese until smooth.

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

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

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.

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

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

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

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.

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

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

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

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

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