Parmigiano Reggiano Cheesecake

Desserta couple of hours24 months



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




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.

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