15 persons
90 minutes

200 g whole wheat biscuits

100 g unsalted, melted butter

600 g cream cheese

200 g fine sugar

3 eggs

3 egg yolks

1/2 tbsp. vanilla extract

Juice and zest of 1 bergamot

150 ml whipped cream

165 ml coconut cream

Zest of 1 bergamot

Cheesecake with a tangy citrus bite!

Finely grind the biscuits in a food processor. Then mix with the melted butter. Press the mixture in a cake mould and set aside in the refrigerator.

Preheat the oven to 180 degrees.

Beat the cream cheese with a mixer until smooth. Then mix the eggs, egg yolks, vanilla extract and the juice and zest of 1 bergamot and continue mixing until it becomes a smooth mixture. Put the mixture on top of the biscuit crust. Cover the cake completely with aluminum foil and then put the cake in a large oven dish filled with boiled water. Bake in the oven for 60 minutes.

Mix the whipped cream with the coconut cream. Cover the cake with the coconut cream and sprinkle with bergamot zest.



Bergamot is also known under the name ‘’lucky fruit’’. It is a crossing between a lemon and a bitter orange. The pulp of this citrus fruit has a calming and uplifting effect. It is therefore not surprising that this Italian citrus fruit is often used in perfumes, but also in the well-known Earl Gray tea. The citrus fruit gets its name from the place where it comes from: the Italian city of Bergamo.

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