Savory "Cheese Ball" Pie w/ Lemon Aspic on Thyme Crust

Directions

1. Thyme Cracker Crust (and Yogurt Cheese)
2. YOGURT CHEESE: (if you purchase Greek yogurt, skip this step) Start several hours before making the filling. Line a colander (preferably with stand or feet) with cheesecloth or paper towels. Place colander into a larger bowl. Pour yogurt into the colander, cover with more paper towels or the cheesecloth corners. Put a heavy plate on top. Cover with plastic wrap and put in fridge. Empty the bottom bowl occasionally.
3. THYME CRACKER CRUST: Preheat oven to 410℉ (210℃) for gas convection. Set other oven to 475℉ (240℃).
4. Put flour, thyme, salt, pepper, and oil in food processor bowl. Mix. With processor running, add water slowly. (This dough won't make a ball like a dough with butter--which you may use but lower the amount of the salt)
5. Pat into an 8-inch springform pan. I used an 8-inch because the cheese mixture is less than a regular baked cheesecake would have and I wanted some height to the pie, but there is plenty of dough for a 9-inch pan if you choose.
6. Bake for 12 minutes (approximately) until golden brown. Tap the top and the crust should be firm. Cool.

1. Olive Cheese Filling and Lemon Aspic with Celery
2. OLIVE CHEESE FILLING: Take the yogurt cheese out of fridge and squeeze any additional liquid out. The yogurt cheese should peel away from the cloth or paper towels. Set aside.
3. Cut cream cheese into eight pieces and put in a food processor bowl with mixer (knife) blade. Cut the garlic clove in half, and add to bowl. Add olives. Pulse until coarsely mixed. Add the yogurt cheese (or Greek yogurt) and egg and pulse again.
4. Put a little oil on the sides of the pan. Pour filling onto your prepared crust and bake at 325℉ (160℃) for about 35 minutes or until set. (About 30 min. for my convection oven but adjust a little longer for your oven)
5. Combine sour cream and olive juice. If using yogurt, drain well so it's not too watery. This is not the yogurt cheese, just drained yogurt. Spread over the top of cheese filling. I didn't re-bake because I wanted a 'White' canvas for the celery.
6. Cool for at least 4 hours.
7. CELERY: Prepare celery first. Sharpen knife. Try to choose sections of celery that are the same width. Don't use the lower white celery sections. Start cutting from the back of the celery spine cutting almost through, but not all the way through. Cut and count 1-10, slice through on 11. But do what works for you. Put each section in cold water. I cut 25 sections but used 21 (and one eaten because I cut all the way through)
8. Slice OLIVES in half. I used 8. Depends on your design.
9. LEMON ASPIC: Squeeze the lemon juice. Strain the pulp out. Sprinkle gelatin powder on warm-hot water and stir until it dissolves. Stir and cool slightly. Add lemon juice, agave, and lemon liquor, stirring. (I didn't want to use zest as it would 'muddy' the aspic, so I added the liquor.)
10. Decorate the top however you like with the celery and the olives. Celery may have curled somewhat. Position the olives cut side up. Check if pimentos are in place.
11. Add the cold water to the lemon gelatin mixture. Keep stirring and it will BEGIN to thicken. Being very careful of your decorated pieces on top, pour (or spoon) the lemon gelatin very slowly over the filling to not move the celery or the olives. Be especially careful of the olives, some will float away, so after pouring all gelatin, check your design again.
12. Cool in fridge for several hours.
13. TO SERVE: Try cutting along the lines of your design to give the cut pieces the look of Japanese wagashi. See my Photos. Warm the knife to cut sharply through the aspic but not too hot or the aspic will melt. Put on a Japanese music playlist and enjoy those cherry blossoms!