Parmigiano Reggiano "Cheesecake"

1. Base: quickly knead all ingredients together until a smooth dough forms. Refrigerate for at least 2 hours. Roll out to approximately ¼ inch thick, prick several times with a fork and bake at 350°F for approximately 12–14 minutes until golden. Cut out with a 7-inch cake ring while still warm.
2. Cheesecake filling: mix all ingredients until smooth. Set in a metal mold in a combination steam oven at 250°F with 60% humidity for approximately 20–25 minutes.
3. Parmigiano Reggiano emulsion: heat water to 195°F in a multi-purpose kitchen robot, then turn off the heat. Quickly mix in the grated Parmigiano Reggiano, pass through a sieve and let cool.
4. To finish: clamp the base in a 7-inch cake ring lined with acetate strip. Bloom 4 gelatin sheets in cold water. Whip ⅓ cup heavy cream to semi-stiff peaks. Blend the baked cheesecake mixture until smooth in the multi-purpose kitchen robot. Add the bloomed gelatin to the hot mixture, then the Parmigiano Reggiano emulsion and blend again. Transfer to a bowl and fold in the whipped cream. Pour onto the prepared base. Refrigerate for at least 2 hours.
5. Strawberry vinegar gelatin: bring all ingredients to a boil, strain and pour onto a 6×10 inch tray. Leave to cool. Cut into ¾-inch wide strips.
6. Clear tomato gelatin: bring all ingredients to a boil, strain and pour onto a 6×10 inch tray. Leave to cool. Cut into ½-inch wide strips.
7. To complete: layer the red and white strips alternately on a sheet of acetate. Place the cake upside down on top and trim away the excess gelatin. Turn right side up. Decorate the edge with dried Parmigiano Reggiano chunks.

Important: the cake must be sufficiently tempered before serving. Rest at room temperature for 1 hour.