Description
This easy Parmesan Cheesecake is a savoury twist on a sweet dessert, and is perfect for a tasty appetizer.
Ingredients
Units
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Cheesecake Base
- unsalted butter, for greasing
- 1/2 cup grated Parmigiano Reggiano
- 2 1/2 cups amaretti biscuits
- 1 lemon, zest only
- 1/4 cup granulated sugar
- 1/2 cup ground almonds
- 1 1/2 cups digestive biscuits
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, melted
- 1/2 tsp sea salt
Cheesecake filling
- 1 1/2 cups Parmigiano Reggiano
- 2 1/2 cups mascarpone, at room temperature
- 1tsp vanilla paste
- 2 cups ricotta, at room temperature
- 1/2 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