Savoury cheesecake with tzatziki-style cucumber


  • For 4 people


  • Preparation 1hr15
  • Resting time 12hr


  • 100g of savoury biscuits
  • 50g of melted butter
  • 200g of Maison Riviere tzatziki-style cucumber
  • Dipping sauce
  • 2 eggs
  • 10 cl of single cream
  • 1 bunch of chives
  • 2 sheets of gelatine
  • Salt, pepper


  1. Crush the savoury biscuits to a powder.
  2. Mix them in a bowl with the melted butter to obtain a gritty paste.
  3. Use the paste to line the bottom of a mould covered with greaseproof paper.
  4. Store in the fridge while you prepare the tzatziki filling.
  5. Pre-heat the oven to 180°C.
  6. Soften the sheets of gelatine in a bowl of cold water.
  7. Heat the single cream in a pan. When the cream starts to boil, take it off the heat and add the gelatine, having first dried it.
  8. Mix the 200g of Maison Riviere tzatziki-style cucumber dipping sauce, the eggs, the chives, the single cream, salt and pepper in a bowl.
  9. Spread the mix over the gritty paste in the mould.
  10. Place the cheesecake in the oven for about 1 hour.
  11. Leave the cheesecake in the fridge for at least 12 hours.
  12. Remove from the mould and serve well chilled.