Lemon Cheesecake, red berries and bergamot

  • Medium
  • 45 minutes
  • 8 persons


• 300 g. cream cheese (Philadelphia type)

• 60 cl. cream

• 50 g. of sugar (+/-)

• 6 drops of lemon essential oil

• 2 drops of essential oil of bergamot

• 2 lemons + the zest of 1

• 4 g. agar

• 150 g. strawberries

• 75 g. raspberries

• 50 g. blueberries or other berries

• 250 g. small butter

• 30 g. melted butter

Preparation of recipe

1. The cheesecake

Using a food processor, beat the cream until you have a whipped cream.
In a salad bowl, whip the cream cheese to soften it. Add the whipped cream and mix gently.
Collect the zest of a lemon and squeeze both. Pour the lemon juice into a saucepan with the agar-agar. Mix. Bring to a boil and boil for 30 seconds. Remove from heat and let cool.
Once the lemon juice is lukewarm, add it to the cream cheese, as well as the essential oils, 2/3 of the lemon zest and the sugar. Mix. Correct the dosage of essential oils and sugar if necessary.

2. The biscuit

Place the butter in a freezer bag. Close the bag. Using a rolling pin, crush the cookies until a coarse powder is obtained.
For the biscuit powder into a bowl. Add the melted butter and mix. Save.

3. The final phase

Use either a baking circle or cookie cutters.
Place the chosen utensil on a dish (for the circle) or directly on the presentation plates (for cookie cutters).
In the bottom, place a biscuit layer (about 1 cm high). For the lemon mixture over the biscuit (about 2 cm tall).
Refrigerate for at least 4 hours.

Before serving, place red fruits and lemon zest (the remaining 1/3) on top of your cheesecake. Serve well fresh.

Ideal wine to accompany your Lemon Cheesecake, red berries and bergamot: