Curcuma, Ginger & Lemon Cheescake

Ingredients bottom:

• 10gr coconut flour
• 100gr almond flour
• 40gr OKONO Golden Dream Granola
• 50gr butter
• 15gr ery-bronze
• 8gr baking powder

Ingredients filling:

• 200ml whipped cream
• 200gr of Mascarpone
• 200gr Mild and creamy
• 40gr 2 Sweet
• 4 gelatine sheets
• Two lemons
• Dash of vanilla drops

Instructions bottom

1. Melt the butter and place baking paper in an 18 cm baking pan and grease it.
2. Mix all the ingredients together and put the mixture into the bottom. Bake 15 minutes at 175 degrees.
3. Let it cool down a little bit afterwards.

Instructions filling

1. Put the gelatine in water and whip the cream.
2. Add the mascarpone and mild and creamy and beat briefly. Then squeeze the two lemons and add them to the cream mixture. Now also add a dash of vanilla drops.
3. Squeeze the gelatine and put it with a spoonful of the cream mixture in a small saucepan. Heat this pan until the gelatine has dissolved.
4. Stir this with the rest of the cream mixture and pour over the bottom.
5. Place in the refrigerator for at least 4 hours or overnight.

Enjoy this delicious cheesecake! Let us know what you think of this recipe in the comment section down below.