Ingredients :

Biscuit

• 50 g oat flakes

• 1 egg

• 40 g hazelnut

• 30 g sesame seeds

• 25 ml olive oil

• 25 ml honey

• ginger

• 500 g mascarpone

• 250 g ricotta

• 40 g whole sugar

• 25 ml lemon juice

• 20 ml vanilla extract

• 4 g agar-agar

• 1 lemon, zested Syrup

• 30 ml water

• 10 g whole sugar

Instructions :

• Whisk the olive oil with the ginger, honey and egg. Then pour in the chopped hazelnuts with the oat flakes and sesame seeds. Mix then pour the mixture onto the bottom of the oiled mold. Line the edges with a ribbon of rhodoid for a neat result, otherwise use baking paper.

• Bake the biscuit at 200°C for 20 minutes. Then let it cool, prick it with a fork and soak it in syrup with the whole sugar and water. Refrigerate until the next step.

• Pour the ricotta into a saucepan over low heat, with the vanilla, lemon juice, lemon zest and sugar. Whisk.

• Once the mixture is hot, add the agar-agar and whisk for 3 minutes. Then add the mascarpone and mix until smooth.

• Pour the filling over the biscuit and refrigerate for at least 3 hours. Then carefully unmold the cheesecake by removing the springform pan, then the rhodoid ribbon. Enjoy immediately.

Trick :

It is possible to replace certain ingredients:

• hazelnuts with almonds or cashews;

• Ricotta with non-fat white cheese;

• Mascarpone with fresh Philadelphia-type cheese.

Enjoy your food !