Directions:
STEP 1
Preheat your oven to 350ºF.
STEP 2
To make the crust, start with finely grinding your graham crackers.
STEP 3
Slowly add the melted butter to your graham crackers until it reaches a moist sand-like consistency. You can add more butter, if needed.
STEP 4
Line the bottom of a 9-inch pan with parchment paper and grease the sides with unsalted butter. Pour the crust mixture and press into the pan to cover the interior, leaving about 1 centimeter of space between the crust and the upper edge of the pan.
STEP 5
Bake the crust for 15-18 minutes, or until slightly golden, and set aside to cool.
STEP 6
For the filling, beat Parmigiano Reggiano and cream cheese together at a medium speed until smooth and creamy.
STEP 7
At a low speed, mix in the sugar, heavy cream and the grated cheese until smooth. Then, add in the eggs one at a time until fully incorporated.
STEP 8
Lower the temperature of your oven to 325º.
STEP 9
Fill your cooled crust with the cheesecake batter and bake for 45-50 mins. To check for doneness, the center should jiggle slightly more than the outer rim and the top should be lightly golden and matte.
STEP 10
Cool your cheesecake. When it’s completely cooled, refrigerate for 4 hours or overnight. Remove the pan sides to serve and enjoy!
DESSERT
Parmigiano Reggiano® Cheesecake
-
30m
PREP
-
50m
COOK
-
400
CALORIES
-
6
SERVINGS
Ingredients:
9 oz grated Parmigiana Reggiano (24 Months)
7 oz cream cheese
5 oz graham crackers
4 oz melted butter
3 eggs
7 oz sugar
1 cup heavy cream
Directions:
STEP 1
Preheat your oven to 350ºF.
STEP 2
To make the crust, start with finely grinding your graham crackers.
STEP 3
Slowly add the melted butter to your graham crackers until it reaches a moist sand-like consistency. You can add more butter, if needed.
STEP 4
Line the bottom of a 9-inch pan with parchment paper and grease the sides with unsalted butter. Pour the crust mixture and press into the pan to cover the interior, leaving about 1 centimeter of space between the crust and the upper edge of the pan.
STEP 5
Bake the crust for 15-18 minutes, or until slightly golden, and set aside to cool.
STEP 6
For the filling, beat Parmigiano Reggiano and cream cheese together at a medium speed until smooth and creamy.
STEP 7
At a low speed, mix in the sugar, heavy cream and the grated cheese until smooth. Then, add in the eggs one at a time until fully incorporated.
STEP 9
Fill your cooled crust with the cheesecake batter and bake for 45-50 mins. To check for doneness, the center should jiggle slightly more than the outer rim and the top should be lightly golden and matte.
STEP 8
Lower the temperature of your oven to 325º.
STEP 10
Cool your cheesecake. When it’s completely cooled, refrigerate for 4 hours or overnight. Remove the pan sides to serve and enjoy!
Ingredients:
9 oz grated Parmigiana Reggiano (24 Months)
7 oz cream cheese
5 oz graham crackers
4 oz melted butter
3 eggs
7 oz sugar
1 cup heavy cream
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