Sweet and salty cheesecake by Yotam Ottolenghi

               INGREDIENTS

300 grams of soft cream cheese

100g feta cheese

130 ml Parmalat CHEF 35% cream

40g powdered sugar

1 tsp. grated lemon zest

2 tbsp olive oil for serving

 

      FOR THE CHERRY SAUCE:

600g pitted frozen cherries

90 g sugar

4 star anise seeds

4 strips of orange zest

 

             FOR CRAMBLES:

100 g hazelnuts

30 g butter

80 g almond flour

25 g powdered sugar

1 tbsp. black or white sesame seeds

1 tsp. salt.

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