Parmigiano Reggiano "Cheesecake"

1. Base: quickly knead all the ingredients together until a smooth dough forms. Chill for at least 2 hours. Roll out to approximately 5 mm thick, prick several times with a fork and bake at 175°C for approximately 12–14 minutes until golden. Cut out with an 18 cm cake ring while still warm.
2. Cheesecake filling: mix all ingredients until smooth. Set in a metal mould in a combination steam oven at 120°C with 60% humidity for approximately 20–25 minutes.
3. Parmigiano Reggiano emulsion: heat the water to 90°C in the multi-purpose kitchen robot, then turn off the heat. Quickly mix in the grated Parmigiano Reggiano, pass through a sieve and leave to cool.
4. To finish: clamp the base in an 18 cm cake ring lined with acetate strip. Soak 4 gelatine leaves. Whip 100 ml double cream to semi-stiff peaks. Blend the baked cheesecake mixture until smooth in the multi-purpose kitchen robot. Add the gelatine to the hot mixture, then add 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 jelly: bring all ingredients to the boil, strain and pour onto a 16×26 cm tray. Leave to cool. Cut into 2 cm wide strips.
6. Clear tomato jelly: bring all ingredients to the boil, strain and pour onto a 16×26 cm tray. Leave to cool. Cut into 1 cm 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 jelly. Turn the right way 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.