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Benjamin Franklin’s Parmesan Cheesecake

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Benjamin Franklin’s Parmesan Cheesecake is an eighteenth-century curiosity that bridges the familiar and the unexpected. Built on a buttery graham cracker and walnut crust, the filling combines cream cheese and finely shredded Parmesan with eggs, sugar, and bright lemon zest. The result is a cheesecake that feels recognizable in texture yet carries a subtle savory edge from the aged cheese. It is not a novelty for shock value, but a thoughtful reflection of early modern tastes, when sweet and savory were often blended. The Parmesan adds depth rather than saltiness, giving the dessert a gentle bite that lingers pleasantly on the palate.
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

Filling

  • 8 oz 225 g cream cheese, softened
  • 1 cup finely shredded Parmesan cheese
  • 2 large eggs separated
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Crust

  • 1 cup graham cracker crumbs
  • ½ cup finely crushed walnuts
  • 4 tablespoons butter melted
  • 2 tablespoons granulated sugar

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease a small springform pan or pie dish.
  • In a bowl, combine the graham cracker crumbs, crushed walnuts, melted butter, and sugar. Mix until evenly moistened. Press firmly into the bottom of the pan to form the crust. Set aside.
  • In a large bowl, beat the cream cheese until smooth. Add the shredded Parmesan and sugar, mixing until well incorporated.
  • Add the egg yolks one at a time, stirring gently after each addition. Mix in the lemon juice and lemon zest until smooth.
  • In a separate bowl, lightly whip the egg whites until they hold soft peaks. Do not overwhip.
  • Gently fold the egg whites into the cheesecake batter, taking care not to deflate them. This will give the cheesecake a lighter texture.
  • Pour the filling over the prepared crust and smooth the top.
  • Bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
  • Allow the cheesecake to cool completely before slicing. Chill for at least 1 hour for best texture.

Video

Notes

  • The Parmesan should be finely shredded so it melts evenly into the custard.
 
  • The flavor is subtly savory, not salty, with a familiar cheesecake texture and a gentle bite from the aged cheese.
 
  • This recipe reflects eighteenth-century tastes, where sweet and savory were often blended rather than separated.