There are so many types of cheesecake in the world- one to match just about every taste you can imagine. The charred Basque cheesecake is nothing like a diner cheesecake, and yet they do share a creamy flavor tempered by sweetness. But, what if you had the chance to try a more savory cheesecake?

This Parmesan Cheesecake combines the wonderful flavor of cream cheese with salty Italian Parmesan cheese. This formaggio is usually reserved for pasta, salads, and soups- adding that slightly briny flavor that sets off so many dishes. In this dessert it adds a surprising creaminess to the rest of the ingredients, without being too salty. It’s a dessert you’ve got to try if you love cheese!

The history of this cheesecake goes back centuries in Italy. It may be a novelty in other parts of the world, but more savory cheesecakes have been served in Europe for centuries. Some of the earliest recipes from ancient Rome for cheesecakes only call for (unspecifed) cheese, honey, wheat, and perhaps one egg. These early cheesecakes were more like breads, but as the recipes were spread far and wide a creamier version was favored.

This cheesecake has a light sweetness to it, but it’s countered by the savory cheese and a secret ingredient in the crust. It’s a graham cracker crust made with butter like many other cheesecake recipes. Unlike other crusts there are some ground walnuts in the mix. The nuts enhance the entire dessert with a nutty flavor that marries the saltiness and the creaminess together beautifully.

Some recipes call to bake the crust first, but I found that this one didn’t need it and the crust ended up perfectly browned when baked once with the filling inside. There is some Parmesan in the crust as well for even more flavor. If you’re shy about adding that much Parm add it only to the filling and make the crust without cheese.

There are a few other substitutions you can make if you need or want to. Firstly, you can use other types of nuts in the crust or leave them out entirely. Almonds, pecans, or pine nuts would be delicious with this cheesecake!

Secondly, I speak from experience that you can use Romano cheese instead if that’s what you have on hand. It is a very similar flavor to Parmesan, but is made from sheep’s milk instead of cow’s milk. I dare say even Manchego cheese (made from goat’s milk) could work in this recipe, too!

This Parmesan Cheesecake might sound odd, but it’s full of creamy flavor just like you’d expect from any good cheesecake! You can definitely tell there’s real cheese in this dessert, but the effect is surprisingly yummy with just the right texture.