cheesecake with corn flakes and tahini

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Cheesecake

cornflake base

INGERDIENTS	METHOD
- 500 g of corn flakes - 250 tahini with honey (from last bain     marie have liquid texture) - 80g caster sugar - 1 Jar of Jam with fruits of the forest	With a mixer stir through corn flakes until they have slightly dissolve. In a bowl add tahini with honey and flakes and stir until blended. Put the cornflake base in a tart tin and leave it in the fridge.

whipped cream

INGERDIENTS	METHOD
- 350 g whipped cream - 300g ricotta cheese - 200g cream cheese - 3 tbsp rosewater  - 80 g caster sugar	Use a mixer, to stir through rigotta ,  mcream cheese, the sugar and flavored the mixture with rosewater. Place the cream on top of the cornflake base and leave it again in the fridge for at least 1 hour.

Serving

Put put the jam over the cream and serve.  tips: For mild flavor, replace the jam with fresh fruit and a bit molasses syrup.

N’ joy!