Cheesecake w. Lemon & Orange

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Course Dessert

Servings

Calories 54kcal

Grind the nuts in a blender or food processor, until they are semi finely chopped.
In a saucepan combine butter and honey and heat on medium heat until it is melted. Then add grinded nuts and grain flakes to the pan and stir a few times until well combined. If it does not seem to stick together you can add a little more honey.
In small muffin cups or another type of cup, add 1 Tbsp of the crust and press firmly into the bottom of the cup.
Soak gelatine in cold water for 10 minutes.
In a pot bring sugar, lemon and orange juice into a boil.the remove the pot from the heat.
Remove the gelatine from the water, and make sure to squeeze it gently, before adding it to the pot as well – let the mixture cool utill lukewarm.
In a bowl mix cream cheese, sour cream and lemon zest whisk until combined. Add 1 Tbsp of the cream mix to the lukewarm juice and mix, then add all of the juice mix to the remaining cream mix and whisk it all together.
With a mixer whisk egg whites stiff. Add the egg whites to the cheesecake filling and gently fold to incorporate.
Pour the cheese cream filling into the muffin cups. Place the cheesecakes in the fridge for approximately 3-4 hours before serving them.

You can top the cakes with lemon and orange zest, fruit or chocolate.