Nancy Radke presented this recipe from a cookbook she developed while working with the Consorzio del Formaggio Parmigiano-Reggiano.
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walnuts, finely chopped
cream cheese, softened
grated Parmigiano-Reggiano cheese
large egg yolks, whites reserved
1/4 cup plus 1 tablespoon
1 1/2 tablespoons
finely minced shallots
Pinch of cream of tartar
Grease the inside of an 8 spring form pan. Set aside. Preheat oven to 325°F.
To make the crust, melt butter in a large sauté pan. Add the garlic and cook briefly. Add the breadcrumbs, walnuts, and salt. Stir, making sure butter and crumbs are well mixed. Cool, then press the mixture into the bottom of the prepared spring form pan.
Blend the cream cheese and Parmigiano-Reggiano cheese until smooth. Add the egg yolks one at a time, and mix until well blended. Blend in the cream. Add the mustard, pepper, cornstarch and minced shallots. Blend until smooth.
In another mixing bowl, beat the egg whites with the cream of tartar until stiff but not dry. Fold the beaten whites gently into the cheese mixture. Spoon into the pan and smooth out the surface.
Bake one hour. Turn off the oven and leave the cake inside without opening the oven door for 1 hour. Then remove cheesecake and cover with a damp towel. Cool to room temperature.
GLAZED FRUIT TOPPING
2 tablespoons unsalted butter
2 shallots, minced
1 small tart green apple, sliced with peel
6 dried figs, quartered or sliced
Zest of 1 orange and juice of ½ the orange
1/3 cup chopped walnuts
1/3 cup dried cherries
1/3 cup apple jelly
Melt the butter in a sauté pan and sauté the minced shallots until soft. Add the apples, figs, orange zest, orange juice, walnuts and cherries and simmer on low until the apples are just tender. Spoon topping over cheesecake.
Heat the apple jelly in a small pan set over low heat until just melted. Brush jelly over fruit to add shine.
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