Festive cheesecake with pomegranate seeds and carob rusks
Cooking time2 hour
Prep time15 minutes
Servings6 portions
Ingredients
For the base
- 100 g carob rusks, crushed
For the filling
- 150 g fresh cheese (mizithra or anthotyro)
- 100 g feta cheese
- 150 g yoghurt
- 100 g cream cheese
- 30 ml Altis P.G.I. Chania Kritis Extra Virgin Olive Oil
- 1 tsp lemon zest
- 4 spearmint leaves, finely chopped
- Freshly ground pepper
- Salt
To serve
- Pomegranate seeds
- Spearmint leaves
- Balsamic cream
Instructions
EXECUTION
- The base
- Press the crushed carob rusks into a 22-cm springform pan.
- The filling
- In a blender, pulse the cheeses, yogurt and olive oil until creamy. Add the remaining ingredients.
- Spread the filling over the base and refrigerate for 2 hours until set.
- Remove the sides of the springform pan and serve the cheesecake with the balsamic cream, spearmint leaves and pomegranate seeds.
You can use any rusks you like
