Hard sheep’s cheese cheesecake

6 servings
30 hours
75 min
512 Kcal
The intense flavour, the thick and creamy texture and the roasted hazelnut crust turns this cake into a thrilling experience.


Number of serving: 6


100 g hard sheep milk cheese, finely grated

325 g Philadelphia cream cheese

150 g sour cream

¾ cup Brown sugar

2 Tsp flour

1/4 vanilla pod


100 g Digestive biscuits

50 g oat flakes

30 g toasted hazelnut butter

40 g extra virgin olive oil


hand blender, 18 cm round pan, bowl


  • To make the crust:
    Preheat oven at 180°C.
    Grind the biscuits together with the oat flakes into a fine powder.
    Fold hazelnut butter and oil into the mixture.
  • Grease the pan with oil and sprinkle it with flower, then press the crust mixture into the bottom and about halfway up the sides of the pan.
    Bake crust for 10 minutes, remove from the oven and let the crust rest while preparing the filling.
  • To make the filling:
    In a bowl, mix the sheep cheese and sour cream with the hand blender until smooth.
    Add in cream cheese and mix again.
    Mix in the scratched vanilla and eggs one by one.
    Finally, mix in sugar and flour to obtain a creamy texture.
  • Pour mixture over the crust and bake for about 50 minutes, then switch off the oven and let sit for another 15 minutes with the oven door closed keep an eye on the cheesecake; do not let it get too dark.
    Remove the cake from the oven and let it cool before unmolding.


Once cooled, let the cheesecake rest for at least 4 hours in the fridge, but preferably overnight.

Nutritional informations (for 1 serving):


Nutritional information for 1 serving = 181g
Calories: 512Kcal
  • Carbo: 53.3g
  • Total fat: 27.3g
  • Saturated fat: 13.1g
  • Proteins: 12.8g
  • Fibers: 0.6g
  • Sugar: 38.9g
  • ProPoints: 14
  • SmartPoints: 23


Hard Sheep’s Cheese Cheesecake, photo 1Hard Sheep’s Cheese Cheesecake, photo 2Hard Sheep’s Cheese Cheesecake, photo 3


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