Cheesecake with olive sweet

by Greco Roots

Cheesecake with olive sweet


For crust
300gr digestive biscuits
130gr butter

For cream filling
400gr cream cheese
200ml vegetable pastry cream
olive sweet Kyklopas


  1. Melt the butter.
  2. In a food processor, beat the cookies until finely ground. Add the melted butter and beat to incorporate, until we have a mixture like wet sand.
  3. Transfer mixture to an 18-20cm form pan and spread it well, making it compact. Transfer to the fridge until our cream is ready.
  4. In a mixer, beat the cream cheese until fluffy. Then, pour in the vegetable pastry cream and beat together until it becomes a velvety cream.
  5. Transfer the cream to the form pan, which the crust is. After spreading it well, put it in the refrigerator for 4-5 hours, ideally all night.
  6. Unmold, place the olive sweet, and pour over the syrup. 
  7. Serve with a little bit of extra syrup and... it is ready!


Credits: MrsOlivespoon


No posts found

Write a review