|Biscuits||200 Gram (2/3 Savory, 1/3 Sweet.)|
|Preserved lemon/1 tbls orange peel if you use the orange, add a pinch of salt||2 Tablespoon (Rinsed)|
|Green olives||3 Tablespoon, chopped|
|Ground black pepper||To Taste|
|Sour cream||125 Milliliter|
|Chopped flat leaf parsley||2 Tablespoon|
Pre-heat the oven to 160º C. Pulse the biscuits in a food processor until they resemble fine breadcrumbs. Melt the butter and mix into the breadcrumbs. Spray a 20cm springform pan with baking spray and then press the crumbs into the pan to create a crust. Bake for 10 minutes. Mix the ricotta, mascarpone, peel, olives and eggs together but don’t overwork the mixture. Pour this mixture onto the crust and bake for about 40 minutes – or until the mixture springs back when touched lightly.
Mix the sour cream and flour together using a whisk. Spread this evenly over the cake and bake for a further 10 minutes.
NOTE: Let the cheese cake settle so that it’s easy to cut, but it must be served fresh from the oven