Parmigiano Cheescake with Pears
Prep:30 min. Bake: 1hour 45 min. Cool:45 min.
1/4 cup crisp rye cracker crumbs
1 ounce freshly grated parmigiano-reggiano cheese ( 1/4 cup)
1 Tsp. butter, melted
4 8-ounce packages of cream cheese
1/2 cup whipping cream
1 1/2 pounds freshly grated parmigiano- reggiano cheese (6 cups),( I know this sounds redundant but it is written as such)
2 ounces shredded gruyere cheese ( 1/2 cup)
1/3 cup snipped fresh chives
1/4 tsp. cracked white peppercorns
Fresh asian pears or other pears, cored, cut into wedges and tossed with lemon juice. Along side assorted crackers.
1.stir together cracker crumbs and the 1/4 cup parmigiano-reggiano cheese. Butter a 9 inch spring form pan with half of the butter. sprinkle about 3 Tsp of crumb mixture into the pan, lightly dusting the sides and bottom of pan. Cut remaining buter into the remaing crumbs mixture and set asside.
2. preheat oven 300F. Beat cream cheese and whipping cream with mixer med. speed until smooth. Add eggs, combine, stir in 6 cups of parmigiano-reggiano cheese, gruyere cheese,chives, and peppercorns with rubber spatula. Pour mixture into preppared crust. spread evenly . Sprinkle remainign crumbs over top.
3. put pan on cookie sheet in oven and bake for 1 3/4 hours. cool on wire rack for 15 minutes. loosen crust around edges of pan and cool for an additional 30 minutes more.
Wa la! Enjoy!