Pecorino Romano PDO Cheesecake

PASTRY

Oct 14

Balsamic Strawberries, Vanilla Cream, Pecorino Romano PDO

Chef Matthew Accarrino of Mattina | San Francisco

INGREDIENTS

Crust:
165 grams biscuit or graham cracker crumbs
20 grams granulated sugar
10 grams grated Pecorino Romano PDO
70 grams butter, melted

Cheesecake:
120 grams butter
50 grams cream cheese
3 whole eggs
190 grams granulated sugar
120 grams all-purpose flour
90 grams grated Pecorino Romano PDO
5 grams baking powder
4 grams kosher salt
Grated nutmeg
220 grams heavy cream
2 grams vanilla extract

Balsamic Strawberries:
12 strawberries, hulled
100 grams granulated sugar
50 grams balsamic vinegar
Kosher salt

To Assemble and Serve:
Whipped cream
Grated Pecorino Romano PDO

METHOD

For the Crust:
Heat oven to 325°F. In a mixing bowl, combine crumbs, sugar, and Pecorino Romano PDO. Once combined, stir in melted butter. Transfer to a greased baking tin and bake until golden and set.

For the Cheesecake:
Heat oven to 325°F. In a food processor, combine butter and cream cheese until smooth. Working in batches, add eggs and pulse mixture until combined. Add sugar, flour, cheese, baking powder, and salt. Season with nutmeg. Mix to combine. Fold in cream and vanilla. Once combined, pour mixture over Crust. Set over a water bath and bake until fully set. Let cool.

For the Balsamic Strawberries:
Heat oven to 325°F. In a small baking pan, combine strawberries, sugar, and vinegar. Season with salt. Bake until strawberries are macerated and a syrup-like consistency is achieved. Using a slotted spoon, remove strawberries. Chop strawberries and fold back into syrup mixture. Transfer to a saucepan over low heat. Keep warm.

To Assemble and Serve:
Place 1 slice Cheesecake on a serving plate. Spoon desired amount Balsamic Strawberries over top. Top with desired amount vanilla cream and grated Pecorino Romano PDO.

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