Ingredients
Cheesecake mixture
500 g Fine French Cream Cheese Elle & Vire
125 g natural yoghurt
60 g egg whites
55 g eggs
30 g cornflour
Grated lemon zest
Salt and pepper
Celery salt
4 g gelatin
Filling
100 g carrots, boiled
80 g onions, sauted in olive oil
40 g red peppers sauted in olive oil
40 g yellow peppers sauted in olive oil
40 g green peppers sauted in olive oil
80 g courgettes, boiled
100 g aubergines sautéed in olive oil
1 garlic clove, chopped
15 g finely chopped chives
1 dl olive oil
Salt and pepper
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Realisation
Cheesecake mixture
Mix the cream cheese until a creamy consistency is obtained. Add the yoghurt, egg and egg whites one by one. Add the softened and melted gelatin. Add the seasonings.
Filling
Mix the cooked vegetables with the cornflour and add them to the cream cheese mixture. Add the chopped chives and the grated lemon zests. Pour into a greased cheesecake mould.
Decoration
Finition
Cook in a bain-marie in the oven at 150°C of 160°C for 60 minutes.
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