Two-Lemon Cheesecake with Olive Oil
Photo credit: Samuel Duplaix
Ingredients
For
8
personnes
As for the substance:
- 250g of biscuits (half speculoos, half Breton biscuits)
- 10 cl mild-flavoured olive oil (PDO Nice)
For the cream:
- 450g cream cheese (such as Philadelphia®)
- 2 plain yoghurts
- 1 lime
- 1 untreated lemon
- 75g of sugar
- 1 tablespoon of mild-flavoured olive oil (PDO Nice)
- 1 vanilla pod (or 2 teaspoons of vanilla extract + 1 teaspoon of vanilla powder)
- 3 sheets of gelatine
Tip
Make this double-lemon cheesecake the day before – it’ll taste even better! You might also like our Yule log-style cheesecake recipe
Instructions
- Prepare the cheesecake base: crumble the biscuits and mix them with the mild-flavoured olive oil. Press the mixture into the base of a springform tin (with a removable base) or individual glasses, and set aside in the fridge whilst you prepare the rest.
- Soak the gelatine leaves in cold water.
- Meanwhile, mix together the cream cheese and yoghurt. Grate the zest from the yellow and green lemons, then add it to the cream cheese and yoghurt mixture along with a tablespoon of mild olive oil, the seeds from the scraped vanilla pod and the sugar.
- Squeeze the juice from the lemons and heat it with 1 tablespoon of water. Dissolve the gelatine in the hot lemon juice.
- Mix the gelatine into the cream. Pour the cream over the biscuit base. Place in the fridge for at least 3 hours to allow the cake to set.
- When serving, you can decorate your cheesecake with a few strips of lime and lemon zest.
Tip
Make this double-lemon cheesecake the day before – it’ll taste even better! You might also like our Yule log-style cheesecake recipe
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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