Cheese Cake with Buckthorn Jam

Buckthorns are super healthy and full of vitamins, just what I need this period :)

It's quite rare here in Italy so I wanted to make my friends taste it in a dessert. 

If you can't get this jam in particular you can use any other you wish instead.

CHEESE CAKE WITH BUCKTHORN JAM

Base:

400 g cereal biscuits

100 g butter 

Filling:

400 g cream cheese

3 eggs

170 g (2dl) brown sugar

3 teaspoons vanilla sugar

6 gelatines

2 tablespoons limoncello

Topping:

200 g buck thorn jam (or which you prefer)

silver decoration balls

Cover the base of a spring cake tin with baking paper.

Crush biscuits and mix them together with soft butter. 

Press the mix on the bottom of the cake tin.

Prepare the filling. Put the gelatines into a cup covering them with cold water. Mix in one bowl egg whites with both sugars until the texture it's very thick. In another bowl mix philadelphia and egg yolks and add them in the first bowl. Heat limoncello and add in the softened gelatines, mix carefully and add with all the other ingredients.

Pour the mix on top of the base in a cake tin and place it in the fridge at least for 6 hours. Spread the jam on top of the cake and sprinkle on some decoration balls.

Before removing the collar, run a sharp thin knife around the cake and place it on a serving plate. Enjoy :)