This simple to follow Parmesan Cheesecake recipe has a taste that’s unforgettable! While we all love a big fruity dessert, this traditional cheesecake brings a stunning savoury flavor that goes so well with so many dishes.
So, if you’re ready to try something different, this beautiful cheesecake is the one for you!
Products you need for this recipe
There are a few essentials you’ll need for this recipe:
- 23cm (9inch) springform pan – the cheesecake maker’s best friend
- Stand mixer – you can’t go wrong with a trusty KitchenAid
- Baking dish – you’ll need this for the all-important water bath
- Amaretti biscuits – these authentic Italian biscuits are so luxurious
- Parmigiano reggiano – the authentic Italian cheese is the star of this recipe
Parmesan cheesecake recipe
One of the special ingredients that sends the taste buds into overdrive, parmesan, is a gift from the cheese gods. Chances are you’ve seen a million parmesan pasta recipes and you’re after something different.
Well, this recipe brings the wow factor! It’s not a quick and easy ‘wham bam, thank you ma'am’ kind of recipe – this one requires some work. Still, each step is simple to follow, and when you’re done, the level of satisfaction will almost match the taste level.
I say “almost” because the taste is really on another level. The biscuit base that’s made up of amaretti biscuits, ground almonds, a hint of ground cloves, some lemon zest, a pinch of salt and melted butter, not forgetting the all important parmesan cheese.
On top of the crumbly, subtly sweet biscuit base crust is the divine cheesecake batter. This consists of a mix of parmesan, ricotta and mascarpone, with vanilla paste, lemon juice, lemon zest, a pinch of salt and a few eggs.
Once baked, never forgotten!
Are parmigiano and parmesan cheese the same thing?
Any product labeled “Parmigiano” is protected by DOP laws or Denominazione di Origine Protetta laws. These laws govern how and where the cheese has to be made to conform to the highest standards.
This authentic Italian cheese type must be made precisely within a particular area of Italy.
Cheese labeled “parmesan cheese” doesn’t have to comply with these standards. Like the authentic product, it’s often aged around 10 months instead of 2 years. It’s considered an alternative or imitation of Italian cheese in the US.
Can I use cream cheese in place of mascarpone?
Yes, you can! You can also use it in place of ricotta. Be sure to use a full-fat cream cheese. Otherwise, you’ll end up with a grainy mixture.
Can I use something in place of the ground almonds?
Should I use a water bath for this cheesecake?
Yes! A water bath is essential for this recipe. Sometimes called a “bain marie,” a water bath protects your cheesecake while baking. It moistens the air within the oven, preventing the cheesecake from cracking on the top and making sure it ends up creamy and smooth.
Why is parmesan so expensive?
Making real parmesan is a complex process that takes a lot of love and dedication to the craft. Plus, it’s delicious. So, there’s no wonder that it costs a pretty penny!
How do you store parmesan?
Wrap it in plastic wrap or aluminum foil, then store it in the refrigerator for around two to four months.
If you have grated parmesan cheese, make sure it’s sealed properly.
Storage instructions
Refrigerate this parmesan cheesecake – make sure it’s sealed in an airtight container for added freshness. It will stay fresh for up to five days.
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Variations on this recipe
If you prefer a less sweet crust, swap the Amaretti biscuits for digestive biscuits. Add another ½ teaspoon of salt to the base and filling.
You can also switch the vanilla paste for vanilla extract, or leave it out altogether.
What to serve with parmesan cheesecake
This cheesecake is amazing with a nutty, fruity salad. Think walnuts, grapes, oranges or figs. In the photos, we served this cheesecake with fig sauce, which was just plain lush!
Wine pairing
There are so many options when it comes to wine pairing. If you’re eating this cheesecake with a salad, go for a crisp white wine like a pinot grigio. If you want something more decadent, a fruity wine with high acidity and low tannins is ideal – like an Italian Barbera wine.
Top Tips
- Make sure your ricotta, mascarpone and eggs are at room temperature.
- To find out exactly when your cheesecake is done, gently shake the tin after baking it for 90 minutes. If the center has a slight wobble, it’s done. If it wobbles a lot, bake for another 5 minutes.
- For best results, allow your cheesecake to chill overnight. The longer it chills, the more stable the texture will be.
More amazing parmesan recipes
- Parmesan crisps – a delicious elegant snack
- Baked parma ham and parmesan croquettes – super simple yet utterly irresistible finger food
- Parmesan parsnips – the ideal Sunday dinner side, these cheesy parsnips are wonderful
- Parmesan baked cod – a supremely tasty baked fish recipe, this is a healthy, delicious dish that you don’t want to miss
- Parmesan arancini – if you’ve never tasted arancini before, this recipe is one you don’t want to miss
📖 Recipe
Parmesan Cheesecake
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Diet: Halal
Description
This easy Parmesan Cheesecake is a savoury twist on a sweet dessert, and is perfect for a tasty appetizer.
Ingredients
Cheesecake Base
- unsalted butter, for greasing
- ½ cup grated Parmigiano Reggiano
- 2 ½ cups amaretti biscuits
- 1 lemon, zest only
- ¼ cup granulated sugar
- ½ cup ground almonds
- 1 ½ cups digestive biscuits
- ¼ tsp ground cloves
- ½ cup unsalted butter, melted
- ½ tsp sea salt
Cheesecake filling
- 1 ½ cups Parmigiano Reggiano
- 2 ½ cups mascarpone, at room temperature
- 1tsp vanilla paste
- 2 cups ricotta, at room temperature
- ½ tsp sea salt
- 5 tbsp lemon juice
- 1 lemon, zest only
- 5 large eggs, at room temperature
Instructions
- Cheesecake Base: Preheat the oven to 180°C/160°C Fan/350°F/gas mark 4.
- Line the bottom of your 23cm (9inch) springform pan, grease the sides with butter, and place to one side.
- Place the Parmigiano Reggiano, amaretti biscuits, lemon zest, granulated sugar, ground almonds, digestive biscuits, and ground cloves in a food processor. Blitz all of these ingredients together until a fine crumb is formed.
- While the machine runs, pour the melted butter and sprinkle in the sea salt. The mixture should turn into a texture of wet sand.
- Tip the crumb mixture into the springform pan and press the crumb, with a glass, into the base, and up the sides, trying to compact it as much as possible.
- Transfer to the oven and bake for 15 to 20 minutes. The base should turn golden brown.
- Remove from the oven. If the base has shrunk and comes off the sides, use a glass again to press it gently against all sides and the base. Set aside to cool while you make the filling.
- Cheesecake Filling: Preheat the oven to 160°C/140°C Fan/325°F/gas mark 3 and place a baking dish of freshly boiled water at the bottom.
- Whisk together the Parmigiano Reggiano, mascarpone, vanilla paste, ricotta, sea salt, lemon juice, and zest; I used my KitchenAid, but feel free to use a hand whisk.
- Once all of this is combined, add 1 egg and mix until everything is fully incorporated. Repeat the process with the remaining eggs.
- Pour the mixture over the base and transfer to the oven.
- Bake for 90 minutes. After this time, you should use the wobble test to shake the tin gently. If the center has a slight wobble, then it is done. Any more wobbling than that means you must bake the cheesecake for another 5 minutes. Test again and repeat the process if necessary.
- Once cooked, turn the oven off, open the oven door slightly, and let the cheesecake cool in the oven for around 20 minutes. Cover with tin foil when the 20 minutes are up and move to the fridge for 4-6 hours or preferably overnight.
- Portion up and serve with the accompaniments of your choice; we chose a lovely fig and orange sauce, figs, and a salad. This cheesecake goes well with walnuts, grapes, oranges, or figs. Take your pick and enjoy!
Notes
- If you have a nut allergy, use 400g (4 cups) of crumbed digestive biscuits with butter, Parmigiano Reggiano, sugar, lemon, and ground cloves.
- If you can’t find mascarpone or ricotta, substitute it with cream cheese.
- Instead of using ground almonds, almond slivers can add texture to the cheesecake’s base.
- If you can’t get hold of Amaretti biscuits, then swap them for extra digestive biscuits.
- People have different tastes, so some prefer the filling to be saltier. In that case, add another 3g (½ tsp) of salt to the base and filling.
- Others might prefer the base to be less sweet. You can swap some of the Amaretti biscuits for digestive biscuits.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Starter
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 584
- Sugar: 11.3 g
- Sodium: 698.4 mg
- Fat: 44.3 g
- Saturated Fat: 27.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 27.3 g
- Fiber: 1.2 g
- Protein: 13.6 g
- Cholesterol: 184.8 mg
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