Baked Parmesan and Radish Cheesecake
Ingredients
- 1 bunch of round radishes in various colors
- 3 eggs
- 12.35 oz butter puff pastry
- 7.05 oz cream cheese
- 7.05 oz mascarpone
- 7.05 oz aged Parmesan minimum 24 months
- 1 tbsp flour for the work surface
- Salt
- Ground white pepper
Instructions
- Grate the Parmesan. Heat the mascarpone and Parmesan in a saucepan and season with pepper. Let it cool.
- Preheat the oven to 410°F (th.7). Roll out the puff pastry to a thickness of 0.2 inches on a floured surface. Cut it using a high ring mold with a diameter of 8 to 8.6 inches. Place it on a flat baking sheet lined with parchment paper.
- Soften the cream cheese with a mixer, then incorporate the mascarpone and Parmesan mixture along with the egg yolks.
- Whisk the egg whites with a pinch of salt until stiff peaks form. Fold them into the mixture with a spatula. Adjust the seasoning.
- Pour the preparation over the puff pastry base and bake for 30 minutes. Turn off the oven, open the door, and let it rest for about 15 minutes. Once out of the oven, allow it to cool completely before refrigerating the cheesecake for at least 4 hours.
- Wash and slice the radishes into thin rounds using a mandolin. Garnish the cheesecake with the radish slices and decorate with small whole radishes.
Video
Notes
Baked Parmesan and Radish Cheesecake
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Radish Cheesecake
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