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40 min


8 persons




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Cheesecake recipe with raspberry jam


  • 9 biscuits
  • 10 tablespoons of Borges extra light olive oil
  • 1 full-fat natural yogurt
  • 200 g cream cheese
  • 3 eggs
  • 1 cup Borges Natura hazelnut drink
  • 3 tablespoons sugar (or substitute)
  • 3 tablespoons of raspberry jam

Extra Light Olive Oil

Hazelnut drink

Step by step

  1. Step 1

    Crumble the biscuits and mix them with the extra virgin olive oil until you obtain a consistent dough. Spread it in the base of a mold and let it cool in the refrigerator.

  2. Step 2

    Mix the cheese, yogurt, nut drink, sugar and egg yolks in a bowl. When you have a homogeneous mixture, incorporate the egg whites until stiff and beat with smooth and enveloping movements.

  3. Step 3

    Pour the mixture into the mold, over the biscuits, and cook the cheesecake for about 30 minutes in a bain-marie over low heat.

  4. Step 4

    Let it cool and cover it with raspberry jam.

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