Crustless savory cheesecake with pancetta, onion, gruyere and parmesan

Chop the onion.

Cook the pancetta until the fat is rendered; shred the aged gruyere and grate the parmigiano.

Saute the onions in half the rendered pork fat about five minutes on medium heat.

Finish with chicken stock or white wine, season with salt and pepper and reduce to dry.

Off the heat, add the parsley and pancetta.

Mix the room-temperature cream cheese, sour cream or creme fraiche and salt with the paddle; add the eggs gradually and some milk; switch to the whisk to smooth it.

Add the gruyere and two thirds of the parmigiano, then the pancetta, onion and parsley mixture.

Line a 3-inch tall cake pan: fold a square of parchment into triangles, align from the centre, cut off the edges; line the sides and grease.

Fill, sprinkle the remaining parmigiano and bake about 50 minutes at 350 degrees Fahrenheit.

Cool, then refrigerate overnight. Unmold by warming the bottom of the pan and flipping onto a flat tray.