Sea Buckthorn Cheesecake

1. 1

   For the crust, crush the crackers. Add 1 tablespoon of sugar, dark cocoa, walnuts and melted butter. Mix well and press into the cake's base.

2. 2

   For the cheesecake: extract the juice from the sea buckthorn. Split in half. Separately mix the mascarpone with honey and 1 tablespoon of sugar. Add half of the sea buckthorn juice and mix well. Add the mixture to the crust.

3. 3

   For the sauce, heat up the rest of the juice and ad the rest of the sugar. Cook over low heat until it thickens a little bit. After about 7 minutes, add the cornstarch and blend well. Let the sauce cool to room temperature before decorating the cheesecake.

* Per serving · 4 servings · Values may vary.

No additional tips available.