Parmigiano Reggiano Cheesecake
Dessert
a couple of hours
24 months
Ingredients
Cheesecake:
100 g digestive crumbs
4 tbsp sugar
8 tbsp butter, melted
800 g cream cheese, softened
1 tin condensed milk
2 tbsp flour
4 tbsp lemon juice
100g Parmigiano Reggiano, grated
4 eggs
Sweet Cheese Tuile:
50 g butter
50 g icing sugar
1 egg
50 g plain flour
15 g Parmigiano Reggiano, grated
20 g flaked almonds
To Serve:
15 g icing sugar
150 g clotted cream
½ tsp vanilla essence
Red berry purée
Clotted cream
Mint
Blueberries
Preparation
Cheesecake: Line a 23 cm cake tin. Mix digestive crumbs, sugar and butter. Spoon over base of the tin and press down. Preheat oven to 170°C. Mix cheese and condensed milk until fluffy. Add flour, lemon juice and Parmigiano Reggiano. Add eggs and pour mixture over the biscuit base. Cook for 1 hour 10 minutes and cool before serving.
Sweet Cheese Tuile: Cream together butter and icing sugar. Slowly beat in egg, fold in flour and Parmigiano Reggiano. Spread thin layers of the mixture into a greaseproof sheet. Sprinkle over almonds and more sugar. Bake for 3-4 minutes until golden and quickly curl around a rolling pin.
To Serve: Whisk clotted cream with sugar and vanilla essence. Serve slices of cheesecake with red berry purée, clotted cream and top with mint. Garnish with blueberries.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
