Two-lemon Yule log-style cheesecake with olive oil

Huile d'olive de Nice PDO
Subtle flavour
Cheesecake façon bûche aux deux citrons et huile d'olive
A PDO
Preparation
20 min
A PDO
Resting time
3h
A PDO
Cooking time
5 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event World cuisine Dessert Vegetarian Winter

Ingredients

A PDO
For 8 personnes
For the cheesecake base:
  • 250g of biscuits (half speculoos, half Breton biscuits)
  • 10 cl of mild-flavoured olive oil
For the cream:
  • 450g cream cheese (such as Philadelphia)
  • 2 plain yoghurts
  • 1 lime
  • 1 untreated lemon
  • 75g sugar
  • 1 tablespoon of mild-flavoured olive oil
  • 1 vanilla pod (or 2 teaspoons of vanilla extract + 1 teaspoon of vanilla powder)
  • 3 sheets of gelatine
  • Coconut powder (for decoration)

Tip

For this Yule log-style cheesecake with two types of lemon and olive oil, we recommend using a mild-flavoured olive oil for this recipe. For example, choose an olive oil such as PDO Nice, PDO Nyons, AOC Languedoc, or a variety such as Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …This dessert is ideal for the festive season… you could serve it with an olive oil-infused ‘bûche d’opéra’ for your guests who love coffee and chocolate!

Instructions

  • Prepare the cream: soak the gelatine leaves in cold water. Mix the cream cheese and yoghurts together. Add the lemon zest, a tablespoon of olive oil, the seeds from the scraped vanilla pod and the sugar.
  • Heat the lemon juice and 1 tablespoon of water. Dissolve the gelatine in the hot lemon juice.
  • Mix the gelatine into the cream.
  • Pour the cream into the log mould. Place in the fridge for at least 3 hours (or even overnight).
  • Prepare the base: crumble the biscuits with the olive oil. On a rectangle the same size as your log mould, spread out the biscuits to form the base of the log (to a thickness of about one centimetre). Leave to set in the fridge for at least 2 hours.
  • Before serving, assemble the cream and sponge base, decorate with desiccated coconut and chill until ready to serve.

Tip

For this Yule log-style cheesecake with two types of lemon and olive oil, we recommend using a mild-flavoured olive oil for this recipe. For example, choose an olive oil such as PDO Nice, PDO Nyons, AOC Languedoc, or a variety such as Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault …This dessert is ideal for the festive season… you could serve it with an olive oil-infused ‘bûche d’opéra’ for your guests who love coffee and chocolate!
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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