Ingredients for the base
- 150 g carob rusks
- 80 g Lurpak cow milk butter
Ingredients for the cream
- 250 g ARLA cream cheese
- 400 ml ARLA heavy cream 36% fat
- 100 g feta cheese
- salt
- pepper
- thyme
Ingredients for the topping
- tomatoes
- peppers
- olives
Method for the base
In a food processor beat the carob rusks, until ground.
Melt the butter over low heat, place it in a bowl, add the ground carob rusks, and stir well.
Place a 22 cm baking hoop over a sheet of parchment paper and place into it the crust mixture. Press the mixture with a spoon and spread it evenly. Refrigerate for 30 minutes.
Method for the cream
In a mixer’s bowl add the cream cheese along with the salt, pepper, and thyme and stir using the paddle attachment for 1 minute, until softened.
Right after, add the heavy cream, switch to the whisk attachment and beat on medium speed, until slightly firm.
Crumble up the feta cheese using a knife or a fork. Release the mixing bowl, add the crumbled feta cheese into the mixture and stir with a mariz, until combined and spread evenly.
Take the baking hoop out of the fridge, pour in the cream, and spread it evenly using a palette knife.
Refrigerate for 1 hour.
To assemble
When the cheesecake is cool enough, take it out of the fridge and remove the baking hoop carefully. Garnish with sliced vegetables of your choice, for instance: cherry tomatoes, peppers, olives, onions, etc.
