Parmigiano Reggiano Cheesecake (Almond Flour Crust)

In celebration of National Cheesecake Day on July 30th, try a new take on traditional Italian cheesecake with a recipe from the pastry chefs at the Parmigiano Reggiano Consortium. The original recipe combines authentic 24-month-aged Parmigiano Reggiano, aka the "King of Cheese", with a buttery almond crust and fresh whipped cream. The resulting flavour is creamy richness and a light, airy texture we all know and love. Much more than just a pasta topping, Parmigiano Reggiano cheese adds savouriness, complexity, and nuttiness to just about anything it touches without fully overpowering a dish. This umami-rich cheese pairs so well with just about every ingredient, it’s no wonder we’re all obsessed with it. From charcuterie boards to homemade Bolognese, we’ve grown to make this high-quality cheese a staple of our kitchens, which made adding it to my cheesecake an easy decision. 

Crust:
¾ cup Parmigiano Reggiano cheese, finely ground
1½ cups almond flour
1 tsp. lemon zest, freshly grated
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
½ tsp. ground cinnamon
4 Tbsp. unsalted butter, melted

Filling:
5 (8 oz) pkgs cream cheese, room temperature
1⅓ cups Monk Fruit Sweetener with Erythritol (Granular)
½ cup sour cream
1 tsp. pure vanilla extract
1 cup Parmigiano Reggiano cheese, finely grated (use a microplane)
5 eggs, room temperature

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Crust:
In a food processor, finely grind the Parmigiano Reggiano and set it aside in a small bowl. Add the almond flour, lemon zest, sugar and cinnamon to the food processor. Pulse to combine.

Add the Parmigiano Reggiano in small batches and pulse to combine.

Slowly add the melted butter until the mixture resembles moist sand. To test the consistency, press a spoonful of mixture in your fingertips. The crumbs should hold their shape together. If needed, add additional butter to achieve the correct consistency.

Line the bottom of a 10", non-stick springform pan with a fitted, circular sheet of parchment paper and grease the sides of the pan with 1 Tbsp. unsalted butter.

Pour the crust mixture into the pan. Using the back of a measuring cup, gently press the mixture to form a 1 cm-thick crust that covers the pan’s interior. Leave about 1 cm of space between the crust and the upper edge of the pan.

Bake the crust for 15-18 minutes, or until slightly golden. Set aside to cool.

Make the Filling for the Cheesecake:
Using a stand mixer with the paddle attachment, whip the room-temperature cream cheese on medium speed until smooth and creamy.

With the mixer on low, slowly add the Monk Fruit Sweetener with Erythritol (Granular) and mix until thoroughly combined. Add the sour cream, vanilla extract, and the finely grated Parmigiano Reggiano, and mix until fully incorporated.

With the mixer on low, slowly add the room-temperature eggs, one egg at a time. Mix until thoroughly homogenized.

Next, prepare a water bath for the cheesecake by filling a roasting pan with room-temperature water about 1-1½" deep. Lower the temperature of the oven to 325°F (165°C/140°C fan, Gas Mark 3)and place the roasting pan in the oven.

Once the crust is cool enough to handle, wrap the bottom of the springform pan with two layers of tin foil to prevent water from leaking into the pan as it cooks in the water bath.

Fill the cooled crust with the cheesecake batter, enough to cover the upper rim of the crust.

Carefully place the tin foil-wrapped springform pan in the center of the water bath and cook for 1 hour and 25 minutes, or until the cheesecake mixture has fully set. To check for doneness, give the pan a gentle shake. The center should jiggle slightly more than the outer rim, and the top should be lightly golden and matte.

Once fully set, remove the pan from the water bath. Discard the foil and place it on a wire rack to cool. When completely cooled, put in the refrigerator for 4-6 hours before serving.