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Prosciutto di Parma® Cheesecake Appetizer



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2 tbsp. chopped shallots
2 oz. port wine
1 lb. cream cheese, softened
4 oz. goat cheese
8 oz. crumbled Gorgonzola cheese
1 oz. grated Parmigiano Reggiano® cheese
2 tbsp. sugar
5 eggs, separated
4 oz. diced Prosciutto di Parma®
1/2 tsp. ground red pepper
2 tbsp. flour
12 oz. thinly sliced Prosciutto di Parma®
1.0 cup of Port Braised Figs Magnifying_glass


  1. 1
    Butter a 9 1/2" springform pan; line bottom with parchment, then butter and dust with cornmeal.
  2. 2
    In a small skillet, over medium heat, simmer shallots with port until liquid is almost absorbed; remove from heat and set aside.
  3. 3
    In an electric mixer, beat cheeses with sugar until creamy, about 2 minutes.
  4. 4
    Slowly add egg yolks, scraping sides of bowl if necessary, beating until well blended.
  5. 5
    Gently stir in diced Prosciutto di Parma®, red pepper, flour and reserved shallots.
  6. 6
    In a clean mixer bowl, beat egg whites on medium speed until soft peaks form, 3 to 4 minutes.
  7. 7
    Gently fold whites into cheese mixture.
  8. 8
    Pour mixture into prepared springform pan. Place in roasting pan; fill with enough water to reach halfway up sides of springform pan.
  9. 9
    Bake in a preheated 350°F oven until cake is golden and slightly firm, 45 to 50 minutes.
  10. 10
    Cool on wire rack and slice. Serve with sliced Prosciutto di Parma® and Port Braised Figs. Garnish with black olives and chopped tomatoes, if desired.


Chef Henry Bronson, Bistro Henry, Manchester, Vermont

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cuisines North & South American, Other North American
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