Appetizers/Cheese Course: Rustic Parmigiano Reggiano Cheese Torte (Serves 12)

Torte
2 T unsalted butter (28 g)
1 clove garlic, minced
1/2 cup plain breadcrumbs (57 g)
3/4 cup walnuts, finely chopped (85 g)
1/4 t salt
1 pound cream cheese, softened (455 g)
1/2 pound grated Parmigiano Reggiano (225 g)
2 large egg yolks, whites reserved
1/4 cup _ 1 T heavy cream (20 ml)
2 t Dijon mustard (12 g)
1/2 t white pepper
1 T cornstarch (8 g)
1 1/2 T finely minced shallots (15 g)
2 egg whites (from above)
Pinch cream of tartar

Grease inside of 8" (20 cm) springform pan.  Set aside.  Preheat oven to 325 F (160 C).  To make crust, melt butter in large saute pan.  Add garlic, cook briefly;  add breadcrumbs, walnuts, salt.  Stir, making sure butter and crumbs are well mixed.  Cool.  Press mixture into bottom of prepared pan.
Blend 2 cheeses until smooth.  Add yolks one at a time until blended.  Blend in cream.  Add mustard - minced shallots.  Blend until smooth.
In another bowl, beat white with cream of tartar util stiff but not dry.  Fold gently into cheese mixture.  Spoon into pan and even the surface.  Bake 1 hour.  Turn oven off and leave cake inside without opening oven door for 1 hour.  Remove cheesecake and cover with damp towel.  Cool to room temp.

Glazed Fruit Topping
2 T unsalted butter (28 g)
2 shallots, minced
1 small tart green apple, sliced with peel
6 dried figs, quartered or sliced (113 g)
Zest of 1 orange and juice of 1/2 the orange
1/3 cup chopped walnuts (43 g)
1/3 cup dried cherries (43 g)
1/3 cup apple jelly (70 g)
Melt butter in saute pan and saute the minced shallots until soft.  Add apples - cherries and simmer on low until apples are just tender. Spoon topping over cheesecake.  Heat apple jelly in a small pan set over low heat until just melted.  Brush jelly over fruit to add shine.  Serve at room temperature.