– Melt the butter.
– Prepare the cheesecake bases by crushing the crackers into crumbs: you can use a pestle or put them in a clean plastic bag, then crush them with a rolling pin, or blend them.
– Mix the cracker crumbs with the melted butter.
– Place 6 stainless-steel circles on a baking tray lined with baking paper.
– Divide the dough between the stainless-steel circles and press down well with a spoon or glass. Set aside in a cool place.
– Combine the cheeses, fresh herbs, olive oil and salt. Taste and adjust seasoning.
– Place the milk and agar agar in a saucepan and bring to the boil. Keep boiling while whisking for 20 seconds.
– Add this mixture to the cream you’ve made with the cheeses and herbs and mix quickly, then divide between the circles.
– Chill for at least 2 hours.

To serve

– Run the blade of a knife between the cheesecake and the stainless steel ring and carefully place on a plate.
– Garnish with a sprinkling of chervil and serve with a salad of baby greens and vinaigrette.