Parmigiano Reggiano—along with cream cheese—to give the classic cheesecake a modern, playful twist: this version by Chef Iris Bettinger is definitely worth trying!
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The Art of the Unexpected: Iris Bettinger’s Parmigiano Reggiano Cheesecake
German chef Iris Bettinger’s cuisine stands out for its elegant and never-boring eclecticism. Her culinary style is a harmonious mosaic: firmly grounded in the classics of French haute cuisine, bold in its dialogue with regional traditions, and refined in its influences from the Far East. Whatever direction she chooses to take, however, Iris’s creativity is underpinned by a deep respect for ingredients. Seasonal fruits and vegetables are selected daily at the local market, while organic meats come exclusively from small local farms.
At Restaurante Reuter (located in Rheda-Wiedenbrück), the chef delights her guests by combining artisanal skill, precision, and passion. This vision was recognized in 2014 with the title of “Best Female Chef of the Year” and honored with a star from the MICHELIN Guide Germany. Consequently, the gourmet restaurant Reuter is an intimate sanctuary of hospitality with seating for just 16 guests, offering a relaxed atmosphere that celebrates the freshness and authenticity of artisanal ingredients in every course. An example? Parmigiano Reggiano, the star of a very special dessert.
The Nuances of Parmigiano Reggiano as “Sources of Inspiration”
“First of all, I have to say that Parmigiano Reggiano is a dairy product we use almost every day in our kitchen,” the chef tells us. “Among cheeses, it’s our absolute favorite. We work with different ages of the cheese, from the most delicate to the most intense. We use Parmigiano Reggiano for appetizers, of course for pasta, and for sauces and dressings, such as Caesar salad dressing.”
So, for this special occasion, I decided to create a sort of optical illusion—a unique “cheesecake” made with aged cheese.Germany has a very long tradition of making this cake, just as Americans have their famous New York cheesecake. So I decided to make something everyone is familiar with, but with a totally unexpected and different flavor. Combined with the clear tomato gelatin and the red strawberry purée (which I made by infusing the strawberries with vinegar), the result is an extraordinary pairing”
The Recipe: Parmigiano Reggiano Cheesecake
Serves 4
Ingredients
For the crust:
- 100 g type 405 flour (type 00), sifted
- 50 g grated and dried Parmigiano Reggiano (dried for 24 hours)
- 40 g blanched almonds, grated and sifted
- 6 g granulated sugar
- 5 g fine salt
- 75 g cold butter
- 8 g lemon-flavored olive oil
Cheesecake filling:
- 150 g cream cheese (high-fat / Philadelphia-style)
- 150 g sour cream (24% fat)
- 1 tablespoon lemon-flavored olive oil
- 10 g cornstarch (Maizena)
- 1 pinch of salt
- 10 g of sugar
- 2 whole eggs
Parmigiano Reggiano emulsion:
- 100 ml of water
- 160 g of grated Parmigiano Reggiano
Strawberry vinegar gelatin:
- 100 ml of fresh strawberry purée, strained
- 100 ml of strawberry vinegar
- 1 pinch of salt
- 1 splash of fresh lemon juice
- 8 g Sosa Elastic gelling agent (alternatively: 3 sheets of gelatin)
Clear tomato gelatin:
- 200 ml clarified tomato broth or tomato liquid
- 1 tablespoon sherry vinegar
- 3 g sea salt
- ½ teaspoon honey
- 8 g Sosa Elastic gelling agent (alternatively: 3 sheets of gelatin)
Instructions
- The crust: Quickly mix all the ingredients in a stand mixer or food processor until you have a smooth dough, then let it rest in the refrigerator for at least 2 hours. Next, roll out the dough to a thickness of about 5 mm, prick it several times with a fork, and bake in the oven at 175°C for about 12–14 minutes until golden brown. Cut out the base with an 18-cm pastry ring while it’s still warm.
- The filling: mix the filling mixture until smooth and velvety (in a Thermomix or a bowl). Pour the mixture into a metal mold and let it set in a tri-mode oven (combined steam oven) at 120°C with 60% humidity for about 20–25 minutes.
- The Parmigiano Reggiano emulsion: heat the water to 90°C in the Thermomix, then turn off the heat. Stir in the Parmigiano Reggiano quickly and vigorously, then pass the mixture through a sieve and let it cool.
- Preparing the ring: Secure the baked base inside an 18-cm pastry ring and line the inner edge with a strip of acetate cake film. Soak 4 sheets of gelatin in cold water. In a separate bowl, whip 100 ml of fresh cream until it reaches a semi-stiff consistency.
- Finishing the filling: Blend the cooked cheesecake filling again in the Thermomix until smooth. Add the well-squeezed gelatin to the warm mixture. Then fold in the Parmigiano Reggiano emulsion and blend again to combine. Pour the mixture into a bowl and gently fold in the semi-whipped cream. Pour the cream over the prepared crust and chill in the refrigerator for at least 2 hours.
- The Jellies:
- Strawberry Jelly: Bring all the ingredients to a boil, strain through a sieve, and pour onto a 16x26 cm baking sheet. Let cool and cut into 2 cm wide strips.
- Tomato jelly: Bring all the ingredients to a boil, strain through a sieve, and pour onto a 16x26 cm baking sheet. Let cool and cut into 1 cm-wide strips.
- Final assembly: Arrange the red (strawberry) and clear (tomato) strips alternately on a sheet of cake wrap. Invert the cheesecake onto the strips and trim the excess jelly along the edges with a knife. Then flip the cake right side up. Decorate the outer edge with dried Parmigiano Reggiano shavings.
Important! The dessert must be brought to room temperature before serving: let it sit at room temperature for at least 1 hour before serving.
Iris Bettinger
Hotel Restaurant Reuter GmbH & Co. KG
Bleichstrasse 3, 33378 Rheda-Wiedenbrück
Gütersloh Local Court HRA 606
