A simple recipe with a taste that lingers long in the memory, this parmesan cheesecake is a pure delight.
With a flavor that straddles the line between sweet and savory, it’s easily paired with lots of different flavors. If you’re looking for a new way to use Parmigiano Reggiano, look no further!
Products you need for this recipe
There are a few important items you’ll need for this recipe:
- 23cm (9inch) springform pan – a springform pan is an essential piece of kit for any cheesecake maker. It makes removing the cheesecake so much easier
- Stand mixer – use a stand mixer to mix up your cheesecake base and whisk up your cheesecake batter. You can’t go wrong with a trusty KitchenAid
- Baking dish – you’ll need this for the all-important water bath, which helps to keep your cheesecake from becoming too dry in the oven
- Amaretti biscuits – the important element to your biscuit base, these authentic Italian biscuits are delicious
- Parmigiano Reggiano – the authentic Italian cheese is the star of this recipe. You can use a parmesan substitute, but you can’t beat the real deal
Parmesan cheesecake recipe
This Parmigiano Reggiano cheesecake is sensational! With savoury, sweet and spicy flavors, it has a level of complexity that makes it so much more than a simple cheesecake. While it’s not a quick recipe, the time it takes is well worth it.
Once it’s cooled completely, you’ll be absolutely blown away by the taste and texture. This cheesecake has two elements:
The biscuit base
The Amaretti biscuits are buttery, slightly sweet and with an almond flavor that just works so well with the cheesecake filling.
The Amaretti biscuits are complemented by digestive biscuits, as well as lemon zest, ground almonds and the ground cloves bring some wonderful spiced warmth that takes the cheesecake to another level.
The cheesecake filling
The filling is a tale of three cheeses – Parmigiano Reggiano, ricotta and mascarpone. Luxuriously creamy and deliciously rich, this cheesecake filling makes this savory cheesecake very special.
What is Parmigiano Reggiano?
It’s one of the oldest, best-loved cheeses in the world.
First made over 1,000 years ago, Parmigiano Reggiano is still made using the same specific methods. It has to be made within a specific region in Northern Italy, by one of 300 certified artisanal dairies.
Only three ingredients can be used – raw, unpasteurised milk; salt; and rennet. This gives parmesan its distinctive taste. Also, no additives are allowed to be used.
The cows that produce the milk forage on a specially selected diet, to ensure maximum flavor. Once it’s made, the cheese is left to mature for up to four years. This gives it a wonderful unique flavor.
The flavor of Parmigiano Reggiano can be described as nutty and slightly fruity, with a subtle hint of spice. It has a specific umami quality to it, which makes it amazing when used as a flavor enhancer. This makes it a favorite for everyone from master chefs to humble cooks.
Parmigiano Reggiano is such a protected product that it’s legally the only cheese that can be called “Parmesan” within the EU.
Can I use cream cheese in this recipe?
You can replace the mascarpone and ricotta with a standard cream cheese. It won’t have the wonderful flavor that is brought by these two cheeses.
As always, keep your creamy cheeses at room temperature, as this makes for a better texture.
Can you freeze parmesan cheesecake?
Yes you can. Make sure the cheesecake is wrapped properly in plastic wrap, before storing it in an airtight container.
You can also cut your cheesecake up into smaller portions, before freezing it.
Wine pairing
For white wine, an Italian pinot grigio is perfect. It’s crisp, light and refreshing, the perfect complement for this parmesan cheesecake.
Fruity, rich wines with high acidity and low tannins are the best to pair with parmesan cheesecake. Italian Barbera wines are ideal.
Variations on this recipe
- If you don’t like the spiciness of the cloves, swap for a herb. Something like basil would straddle the sweet/savory line quite well
- If you want a less sweet biscuit base or you have a nut allergy, omit the Amaretti biscuits and use 100% digestive biscuits
- Use almond slivers in place of ground almond for a crunchier texture to your biscuit base
More parmesan recipes
Can’t get enough of this wonderful Italian cheese? Try these recipes:
- Parmesan crisps – the best crispy you’ve ever tasted! These delicious homemade crisps are deliciously elegant and impossible to resist
- Baked parma ham and parmesan croquettes – oven baked finger food doesn’t get any better. Simple and utterly irresistible
- Parmesan parsnips – serve these up with your Sunday lunch and you can’t go wrong
- Parmesan baked cod – incredibly tasty and very simple to make, this is a supremely healthy, extremely delicious dish that you don’t want to miss
- Parmesan arancini – rice dishes don’t come much tastier than arancini. The Italians don’t mess about when it comes to flavor, as this amazing recipe proves
GIVEAWAY
One winner will receive a Parmigiano Reggiano Giftbox! It will contain 1kg wedge of 24-month one Parmigiano Reggiano, one branded apron, one cap, one almond knife, one grater, one Parmigiano Reggiano storybook and one wooden cheese board.
Parmigiano Reggiano is one of the oldest and richest cheeses in the world, which is essentially still produced today with the same craftsmanship and production techniques that were used nearly 1,000 years ago.
It is made with only three ingredients (milk, salt, and rennet), no additives or preservatives, and is naturally lactose free, making it a healthy and delicious option for any dish.
Parmigiano Reggiano cannot be made just anywhere in the world, only in a small area of northern Italy where all stages of production take place – even the grating of the cheese!
The minimum maturation period for Parmigiano Reggiano is 12 months; however, it can mature for much longer – the most commonly sold age of Parmigiano Reggiano is 24 months, which is when the cheeses fully expresses its typical characteristics.
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Competition Question: When, what and how would you serve this Parmesan cheesecake?
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Parmesan Cheesecake
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Diet: Kosher
Description
This easy Parmesan Cheesecake is a savoury twist on a sweet dessert. Perfect for a tasty appetiser served with chutney or fig sauce.
Ingredients
Cheesecake Base
- unsalted butter, for greasing
- 20g (½ cup) grated Parmigiano Reggiano
- 180g (2½ cups) amaretti biscuits
- 1 lemon, zest only
- 50g (¼ cup) granulated sugar
- 60g (½ cup) ground almonds
- 150g (1½ cups) digestive biscuits
- 1g (¼ tsp) ground cloves
- 120g (½ cup) unsalted butter, melted
- 2g (½ tsp) sea salt
Cheesecake filling
- 60g (1½ cups) grated Parmigiano Reggiano
- 565g (2½ cups) mascarpone, at room temperature
- 5g (1tsp) vanilla paste
- 500g (2 cups) ricotta, at room temperature
- 2g (½ tsp) sea salt
- 75ml (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 and 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 is still running, pour in 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 a bit and coming 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 and the lemon juice and zest, I used my KitchenAid but feel free to use a hand whisk if you like.
- 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, which is to gently shake the tin. Iif the centre has a slight wobble then it is done. Any more wobbling than that means you will need to bake the cheesecake for another 5 minutes. Test again and repeat the process if necessary.
- Once cooked, turn the oven off and open the oven door slightly and allow the cheesecake to cool in the oven for around 20 minutes. When the 20 minutes are up, cover with tin foil 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 you can just use 400g (4 cups) of crumbed digestive biscuits with the butter, Parmigiano Reggiano, sugar, lemon and ground cloves.
- If you can’t find mascarpone or ricotta, feel free to substitute it with cream cheese.
- Instead of using ground almonds you can use almond slivers to add extra texture to the cheesecake’s base.
- If you can’t get hold of amaretti biscuits then swap it for extra digestive biscuits.
- Obviously, people have different tastes so some would like the filling to be saltier. In that case, add another 3g (½ tsp) of salt to the base and filling, respectively.
- 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
Keywords: parmesan Cheesecake, Savory Cheesecake, cheesecake starter, Parmesan Recipe, Parmigiano Reggiano Cheesecake, Italian Recipe, Parmigiano Reggiano recipe
P.S. This is a sponsored post.
Samantha
I'd love to try this cheesecake!
Susan M Reid
When the girls come round for coffee!
Michael Fisher
I would have the cheesecake available whenever the kids are due so hat it can be eaten all day, otherwise I would have to eat all of it on my own...............
melanie stirling
I would serve it at christmas as part of a buffet with pickles, chutneys and other savoury and sweet nibbles.
christine goody
I would serve this at home on New Years Eve at my buffet. I would serve it with some whipped double cream and vanilla ice cream.
Rebecca Brown
I'd serve this to my friends with the figs from our allotment - we all love cheesecake!
Ryan Painter
Would serve it as desert on sunday after dinner
Vickie Jackson
I'd serve this as part of a Saturday meal between me, my kids and my other half 🙂
Zoey H
Perfect for my bff birthday next month
Hayley Atkins
I would enjoy this as an evening treat with a nutty salad and a range of chutneys.
Carly Belsey
I would serve this if we had a dinner party with the in laws as I couldn't go wrong with a cheesecake, everyone loves a cheesecake! Maybe after a steak meal.
Ray Dodds
After a nice cold cuts salad
Tracy Newton
This would be great to serve with crackers, charcuterie, olives, pickles and chutney. I’m thinking a relaxed date night, maybe with a bottle of Prosecco, or two.
Louise A
On Boxing Day we always have a lunch made up of cold meats, salads, cheeses, chutneys, crusty bread etc (a sort of help yourself buffet) and I think this would make a great addition
Pat Stubbs
Looks brilliant for a New Years Eve buffet with my friends served on its own!
Valerie Brown
A Birthday celebration coming up so would serve as the centrepiece at a cheese and wine party along with savoury snacks, cheeses, fruits and relishes
Priscilla Stubbs
It would be a great recipe to follow for a New Year's Eve buffet party , although we will only be a small gathering this year
Iain maciver
with our christmas dinner
Dora
Great Recipe
Ben Audsley
i would serve it when my friends come over for dinner - i would serve it with lots of raspberries!
Sui
Going to have it as a birthday cake, serve with homemade strawberry sauce.
Bryony Sayburn
I'd serve this amazing cheesecake as a tasty centre piece to my New Years Eve party buffet. I'd accompany it with a selection of fruit such a figs & black grapes for a wonderful sweet & salty combo!
Sharon Everett
I would serve it on valentines day!!! ♥. What a beautiful, sweet treat...
claire woods
I would serve it on New Years Day for a desert after dinner, it looks yummy.
Rebecca Roberts
This looks a dream I would serve with berries and cream
Helen Tyler
I would serve it as pudding after a Sunday Roast 🙂
JennyB
I would serve it as part of a buffet and try it with sweet and savoury foods to see which tastes best.
Theresa Cooke
Sounds amazing for New Year’s Eve.
Robin Walker
Looks amazing
Wiebke Howey
This sounds like the perfect recipe to serve up at my next book club meeting.
Rena Plumridge
I would serve for New Year’s Eve dessert.
TonyG
Pickled walnuts and onion chutney
Phil
Great as a dessert with coffee after dinner
Mark Milsom
I would serve this with red berries & slightly sharper fruits as they would help cut through the richness of the cheesecake.... I would serve well chilled long Limoncello cocktails as drinks
Jacqueline Kelly
I’d serve anytime with a white wine spritzer and red and black berries.
Anthony Parker
I would serve with a cooling sorbet. Mmmm
Elaine Oliver
Tasty easy recipe
Charlotte isobelle
As part of New Year’s Day dinner with a cream.
Sheena Batey
I would serve it at a dinner party with white wine and figs
Kristyn Harris
I would love to serve this Parmesan cheesecake to my friends after a dinner party at my place with some dessert wine on the side!
Mark Mccaffery
I'd serve it up as a surprise to see what they think of it.
Katharine Downey
I would serve this with good friends, humorous chatter and fond memories!
Lisa J
I would serve this cheesecake straight into my mouth. Plates are for losers.
Margaret Mccaffery
I’d serve it up on New Years as part of a bigger buffet offering.
Nigel Soper
Would use as part of a new years eve buffet
MARK HOPKINS
This could be served at any occasion. Birthdays, New Year, Graduations etc.
Suan Watts
I would serve it on New years Day at lunch with strawberries
Alice Dixon
I’d enjoy serving this for pudding after a Sunday roast
Emma Walters
perfect for our afternoon tea buffet on nw years day
Rebecca Sutton
I would organise a Black tie dinner party and serve it then!
Sare Davies
I would serve it as a dessert on new years day garnished with grapes. A great way to start the year!
Mark R
I would serve this as a special dessert, maybe with some fresh fruit.
Hayley Colburn
It would make for a lovely New Years Eve lunch/ light dinnner before the champers comes out for the night
Zoe Bee
Definitely looks amazing! I’d serve this to my partner…he’s a big cheese fan so he would absolutely love this!
Claire Lawrenson
I'd be serving this for a special weekend treat or a special occasion and I'd swap the Amaretti biscuits for digestives, as I love a digestive base best of all. I'd love to serve this with grapes!
Helen
Sliced thin as part of a buffet.
betsy ferguson
I think this would be perfect for a afternoon treat - served with a nice oolong tea!
Emily walker
I would serve for my husband's birthday x
Matt Allum-O'Reilly
I would serve this at valentines, so I can really spoil my other half, as I'm going to cook a 3 course meal as a surprise.
SarahJane Carter
I would serve parmesan cheesecake with basil and tomato jam after a family Sunday roast
Lucy
I would serve it at a dinner party with some dessert wine or cocktails
Angela Kelly
I love cheesecake and this would be fab for a Sunday dessert.
KarlaS
Sounds amazing, will need to try this recipe! My husband loves cheescakes so I would serve it for his bday as a dessert with some fruits and chutneys.
Terri Dudey
i would serve with grapes and white wine.
Laura Pritchard
As a birthday cake for my mum!
Tracy Nixon
I would serve it at a dinner party with wine and crackers!
Sarah Rees
On my birthday with fresh fruit
Charlotte Burle
I'm not sure I could serve this cheesecake. I want it all to myself!
LAURA JONES
This would be sensational at a buffet for New Years Day complete with a selection of chutneys figs grapes and biscuits
Julie Ward
Anytime, like now, I don;t need a when or where
Carole Nott
Looks like an amazing tasty recipe for that special date night
Christina Finlay
Sounds lovely
Jessica Powell
I'd serve it for my husband's birthday as he is a total cheese addict.
Adrian Bold
I would serve it on Sunday with our roast dinner.
Patrick Quilty
I would serve as dessert with a good port
Ian Yates
I'd serve it with home-made ice cream and dairy cream at the next family birtgay which everyone can attend.
Ian Yates
On second thoughts - seeing as it's savoury (doh!) I'd serve it as a starter at said birthday party with homemade apple chutney.
lynn neal
Perfect for a special family meal or celebration!
judy kennedy
I would serve it up like a panettone, not after a meal but on its own with a sweet wine, coffee. Probably have it for breakfast and a mouthful when ever I passed the fridge
Eileen Hindley
I would serve for a New Year’s Day dessert
★★★★★
Laura Norcop
I'd share with my family to celebrate an upcoming birthday and we would have it with ice cream 🙂
cat
No this is not a dish I would leave, for some reason I like this cheese, but in a sweet dish it is lost on me
Jenna P
Maybe at a cheese table for an event with some other fruit dotted about too
Lisa Hannon
Definitely sounds good enough for a dinner party. Would pair up a nice dessert wine with it .
David Edwards
That sounds like it'd be a nice Valentine's treat...
Sheila Reeves
I would serve at a family gathering, with some redcurrants, or cranberries for some contrast
Debra Walker
I wouls serve at a Dinner Party
Ursula Hunt
I would serve it at the dinner party for my husbands birthday and serve it with a good wine
Rachael
I would serve this at a dinner party.
★★★★
Linda C
I would serve with berries, don't think it would be around very long
Sarah Ann Tonner
My mum loves cheesecake so I would serve it to her after our Sunday roast as dessert. This is such an interesting use for Parmesan - I would never have thought of using it in a cheesecake
Iris
I would serve this at a dinner party
Roger Bufton
Tea time, for all the family.
Geraint Bayliss
Sat outside after our first BBQ of the year, can't wait!
Mandy Doherty
I'd serve it with chilli jam
Rachael Sexey
I would serve with some seasonal berries
Kim Carberry
This sounds like a great treat. I would serve it with a Valentines day meal x
jen s morgan
I would serve it with lots of berries and a lovely sweet rose
Helen Rosbotham
Perfect for after a special family lunch I’d serve with some fresh fruit compote and a glass of bubbly
susan leake
At a family celebration get together. Cheesecake always goes down well.
Lynn Savage
This would be the highlight of my dinner party
Donna Walker
I love fruit and cheese together so I'd serve this to friends after dinner with a pile of sweet berries and cherries & smothered in coulis.
Deborah Hambleton
As a Sunday treat with fresh fruits
Claire Reavy
I would serve this when I had friends round for a lovely dinner.
Angie Jackson
I'd love to serve this instead of a cheeseboard at a dinner party with fresh grapes and figs
James Travis
Tea time with the family with a scoop of ice cream
Bethan
It'd be center-stage at our Eurovision party buffet
Emma Wolski
Ooh lovely! For valentines with lots of berries!
Cathryn Crawshaw
what a lovely valentines treat
Debbie Hoare
I’d serve it with black truffles as part of a Valentines Day dinner.
Victoria Prince
I would serve it after our Sunday roast with figs. Yum!
Sheri Darby
It would be wonderful as part of a pparty buffet with a range of chutneys
Helen Southam
I would serve it on boxing day with cold cuts
JAMES HOLYLAND
I’d serve it with ice cream for a special treat meal
Jennifer Rhymer
It would be great at a dinner party as an alternative to cheese & biscuits. It looks so delicious!
Helena Gilbert
At a dinner party with a selection of fruits and cheeses and a good choice of wines.
Stef Acaster
I'd serve it at a dinner party or make it as a weekend treat
Sarah C
Wow, this cheesecake sounds fab 😋 I would make this as soon as I've got the ingredients, I'd eat it as soon as it's ready, on its own, as it is, possibly on my own but I might share it with my family 😁😋😋
paula m
I would serve this with something fruity on a special occasion
PB
Served with Moscato at a Summer garden party.
Jillanne David
I think this would be great to keep in the fridge as a snack at any time of day or night. Sounds delicious.
donna l jones
after sunday lunch
Kim Murray
This would be lovely with some peach chutney on a picnic x
Amanda Gregory
I would serve it with party nibbles for my niece's birthday.
Rebecca W
I'd give it a go for valentines day!
Victoria Bazley
This sounds just the thing for Valentine's day with strawberries and champagne.
Troy Easton
New year day and with Slices of apple.
Alison
Perfect for dessert at a special family gathering
Emma Davison
With strawberries, at Sunday teatime with mum, and on nice dessert plates.
A.E. ADKINS
I would serve it after dinner with figs and/or pomegranite
Natalie Crossan
I'd serve this with crackers and white wine
Joan Hewes
Fantastic prize! I would just eat it 🙈
joanne coulson
I'd serve it at a girls get together
Leslie Evans
When = at the end of a Dinner Party.
What = On it's own
How = With a Fan Fare.
MichelleD
At a family dinner party, i'd serve it with fruits from the garden
Mary Baldwin
I think I'd save this for a night when the girls come round. We usually have something sweet, but I'd love to cook and present this instead. It would certainly be a conservation starter.
PAULINE HILL
AS IS ANYWHERE ANY TIME LOVELY
Juliette Morrison
I would make it as a treat for my colleagues at work it's their favourite
Alex McKay
This would be perfect for my husband on Valentine's Day, served with some red berries. He'd love it as he's parmesan mad!
LORNA WILS
My next family gathering!
Deborah Preston
With friends for a delicious dessert with berries
sharon martin
i'd serve it as a weekend treat with the family, topped with meringues , raspberries and drizzled with some raspberry sauce
Jeanette Leighton
With a coffee and some Netflix
fiona d
Think I would use it as a dessert after an Italian based main course, this is a parmesan we always have in but I'd never thought to make a dessert with it.
Ann Calland
I would serve on my birthday on my gorgeous special occasion rose tea plates with a drizzle of honey on top.
Charlotte wilde
I'd serve it on a weekend for a little cheer up - with a lovely red wine and some plum compote
Romana Richards
It's so special I would serve it when family is here to enjoy it after our celebration meal and have it with a glass of Amaretto followed by espresso.
SUSAN L HALL
I would pair it with salted caramel sauce as an Easter treat for the family.
Tessa Page
I'd serve it for a cosy night in with the wind blowing outside, as soon as possible!
Jenny Barker
on my Birthday :0) at a dinner party
Zoe Corbin
yum looks declious
Sarah Gray
I would serve this as a treat for us at the weekend. Cannot beat a cheesy treat 🙂
Sheena Read
Covered in all the berries.
AJ
This looks delicious! I'd serve it after a family meal.
Dare Kalyn
Served with a dash of Maple Syrup.
Marie Rungapadiachy
Do I need an excuse? This looks amazing and I would serve it as is after our evening meal.
Ryan Painter
For a birthday suprise
Amanda Botterill
I would serve it with fresh raspberries to celebrate the birth of my first grandchild
Danny Harrington
I love cheesecake so could eat this anytime, anywhere, anyhow.
Darren Bourne
I would like to serve it to son my as a special treat for his hard work at school as soon as possible.
Claire Hamilton
This would be great after a nice Sunday roast with the family.
Rebecca Beesley
pre-covid, we would meet with 3 other couples each and every month for the past decade or so and share a meal at each others houses. During the pandemic we switched to zoom but now my family has all been vaccinated, it would be lovely to have those 6 people back in our home for a meal and of course dessert! So that's where I'd love to serve it! Gorgeous photos!
Mario Dubsky
This would be wonderful for Valentine's Day in bed with my wife. Ooh la la.
Patricia Barrett
This would be lovely to have with friends at a dinner party.
Herbert Appleby
I would serve with a berry reduction and cinnamon sugar after sunday lunch