Parmigiano Reggiano Strawberry Cheesecake
This dish reinterprets the classic cheesecake in a savory direction. Parmigiano Reggiano takes the lead, combined with cream cheese and strawberries to create a balanced contrast between saltiness and freshness. Structured layers and delicate jellies add precision, turning a familiar dessert into a refined expression of the cheese’s complexity.
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
CHEESECAKE BASE
Combine flour, Parmesan, almonds, sugar and salt.
Add cold butter and lemon olive oil.
Knead quickly into a smooth dough.
Chill for at least 2 hours.
Roll out to 5 mm thickness and prick with a fork.
Bake at 175°C for 12–14 minutes until golden.
Cut an 18 cm disc while still warm.
| 100 g. | Flour type 405, sieved |
| 50 g. | Grated, dried Parmigiano Reggiano (dried 24 hours) |
| 40 g. | Grated, sieved almonds (without shell) |
| 6 g. | Granulated sugar |
| 5 g. | Fine salt |
| 75 g. | Cold butter |
| 8 g. | Lemon olive oil |
CHEESECAKE FILLING
Blend all ingredients until smooth (in a thermomixer)
Pour into a metal form.
Steam at 120°C with 60% humidity for 20–25 minutes.
Allow to cool.
| 150 g. | Soft cheese (full fat) |
| 150 g. | Sour cream (24% fat) |
| 1 tbsp. | Lemon olive oil |
| 10 g. | Cornflour |
| 1 pinch | Salt |
| 10 g. | Sugar |
| 2 pc. | Egg |
PARMESAN EMULSION
Heat up the water to 90°C (in a thermomixer).
Remove from heat.
Mix in the parmesan quickly and intensely
Pass through a sieve and leave to chill.
| 100 ml. | Water |
| 160 g. | Grated Parmigiano Reggiano |
CHEESECAKE BASE + FILLING FINISH
Soak gelatine leaves in cold water.
Place the baked base inside an 18 cm cake ring.
Line the inside of the ring with a strip of cake edge foil (acetate).
Blend the baked cheesecake mixture until smooth.
While still warm, add the soaked gelatine and mix until fully dissolved.
Incorporate the Parmesan emulsion and blend again until smooth.
Gently fold in the semi-whipped cream.
Pour the mixture onto the prepared base inside the ring.
Chill for at least 2 hours until set.
| Cheesecake Base | |
| Cheesecake filling | |
| Parmesan emulsion | |
| 4 | Gelatine leaves |
| 100 ml. | Cream (semi-whipped) |
STRAWBERRY VINEGAR JELLY
Combine all ingredients.
Bring to a boil.
Strain and pour onto a 16 x 26 cm tray.
Allow to cool completely.
Cut into 2 cm strips.
| 100 ml. | Fresh strained strawberry purée |
| 100 ml. | Strawberry vinegar |
| 1 pinch | Salt |
| 1 squirt | Fresh lemon juice |
| 8 g. | Elastic from Sosa (or 3 gelatine leaves) |
CLEAR TOMATO JELLY
Combine all ingredients.
Bring to a boil.
Strain and pour onto a 16 x 26 cm tray.
Allow to cool completely.
Cut into 1 cm strips.
| 200 ml. | Clear tomato stock |
| 1 tbsp. | Sherry vinegar |
| 3 g. | Sea salt |
| 0,5 tsp. | Honey |
| 8 g. | Elastic from Sosa (or 3 gelatine leaves) |
HOW TO PLATE
Arrange red and white jelly strips alternately on cake foil.
Place the cheesecake upside down on top.
Trim excess jelly neatly.
Turn the cake upright.
Decorate the edge with dried Parmesan shavings.
Temper at room temperature for 1 hour before serving.
