When our favorite New York pastry chef transforms this cult cake into a salty starter with parmesan and Parma ham, it’s hard to resist!
Preparation: 25 minutes
Cooking time: 30 minutes
Equipment: Cheesecake molds in grooved paper
1) Base: Shred the crackers and mix with the melted butter. Pour the mix into the grooved paper mold by pushing down on the bottom.
2) Preparation: In a bowl, mix the robiola with the ricotta, add the grated Parmesan, then the chopped Parma ham. Perfume with the thyme and chopped parsley. Mix together with the eggs and add ground pepper. Pour the mix in the molds over the crackers-butter base. Bake for 20 minutes at 175 ° C, then cover the molds with aluminum paper and cook in the oven for another 7-10 minutes at 160 ° C.
3) Presentation: Remove from the oven, decorate with the thyme, the slices of Parma ham and serve.
Also discover the no-gluten tidbits cakes and the chic happy hour of Eric Frechon.