My sweet and sour cheesecake with strawberries from Périgord

Here is one of our guests favourite dessert during the season : its secret is to add feta cheese to the traditional cream cheese. Its crumble is also gluten-free

Ingrédients for 8

For the cream

• 100g of féta
• 300g cream cheese like Philadelphia
• 40g caster sugar
• The zest of a lemon
• 130 ml of heavy cream

For the gluten-free crumble

• 100g of hashed hazelnuts
  30g of cold soft butter
  80g of almond ground
  25g of caster sugar
  1 table spoon of sesame seeds
  1 good pinch of salt

• A small pack of local and seasonal strawberries and a good fruit coulis

Preparation

• In a salad bowl, mix feta and cream cheese with a fork (do not mix too long), add sugar and lemon zests.
  
• Whip the cream gently until it gets fluffy (make sure the whipper and the cream are very cold) , then add the whipped cream to your preparation.
• Put into fridge until platting.
  
• Pre-heat your oven (th 6-7)
  Prepare your crumble : pour the hashed hazelnuts, the butter, the almond ground and the sugar plus a pinch of salt in a bowl and work the dough with your fingertips until it gets a sandy texture.
  Add the sesame seeds, then spread it out on a baking tray and bake for 12 minutes until it gets golden.

• Wash, then cut your strawberries into nice pieces
  

Platting

• In jars, sprinkle a layer of crumble, then add a generous spoonful of the cheesecake mixture. Add several pieces of strawberries and red berry coulis

• Finish with a middle portion of crumble just before serving.

You can prepare the mixture a few days ahead as soon as you keep it into a pipping bag refrigerated. The crumble can be kept several days into a closed box.