Buckthorn Cheesecake

And the saga continues... this time we try to make it unusual by adding sea buckthorn juice with pulp - which will make it nicely bitter but swapping sugar for honey will make it smooth and heavenly (well, not for everyone since not everybody likes the taste of honey).

Ingredients:

• 200g butter biscuits
• 80g butter
• 500g mascarpone
• 200g ricotta
• 200g white tofu
• 100ml sea buckthorn juice
• 100ml honey
• 2 eggs

1) Break the biscuits to small pieces, pour melted butter over it, combine and press to the bottom of your baking pan (have it lined with baking paper) and bake at 180°C for 10 minutes. Set aside to cool down and then you can pour the following onto it.

2) Combine the rest of the ingredients in a blender till smooth (the tofu needs some time in the blender to achieve such consistency) adding the eggs last because the amount of honey is up to you - so keep adding till you are satisfied and then crack in the eggs. Bake for about 50 minutes at 180°C.

3) To add the strange bitterness to it even more, smear the buckthorn juice over the top before serving.