Yogurt cheesecake with Olivotto
8 servings
510 minutes
Yogurt cheesecake with Olivotto is an unusual combination of a classic American dessert with the unexpected elegance of sweet black olives Perle noire Olivotto. Its origin stems from the desire to combine the richness of cream and the lightness of yogurt with the mysterious sweetness of olives. The taste is delightfully delicate, creamy, with subtle notes of vanilla and a refined fruity-nutty hint from Olivotto. This cheesecake surprises with its airy structure and refreshing coolness. It is served chilled, garnished with additional olives, giving it an exclusive and sophisticated appearance. An ideal choice for gourmets who appreciate the balance of sweetness and unusual flavor solutions. Paired with a cup of strong espresso, it reveals the full spectrum of its subtle aromas.
1
Use a blender to mix the muesli and butter. The resulting mixture will be used as the base for the pie. Spread the mixture on the bottom and sides of the mold. Place the mold in a preheated oven for 10 minutes to set.
- Muesli: 300 g
- Butter: 200 g
2
Mix water and sugar until syrup forms. Whip the egg white. Add syrup to the egg white and blend. Mix the resulting mixture with yogurt.
- Water: 90 ml
- Sugar: 200 g
- Egg white: 100 g
- Yogurt: 500 g
3
Place part of the mixture in a pie crust. Chop Olivotto perle noire olives, add gelatin, place in a separate mold and chill. Layer the prepared mixture on top of the mousse.
- Sweet olives Olivotto: 120 g
- Gelatin: 20 g
4
Cover the pie with the remaining mousse and place it in the freezer for 8 hours.
5
It is recommended to decorate the pie with Perle noire Olivotto olives.
- Sweet olives Olivotto: 120 g