Sea Buckthorn Cheesecake

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.

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.

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.