Gluten-Free Cheesecake with Fresh Figs and Honey
For the base:
crushed gluten-free cookies (150 gr)
mascarpone cheese (125 gr)
butter (40 gr)
For the cake:
soft cream cheese (500 gr)
at room temperature
sugar (125 gr)
cream (200 ml)
mascarpone cheese (50 gr)
of gelatin (4 sheets)
In a medium mixing bowl combine the crushed cookies, mascarpone and butter. Mix them until a dough comes together. Press the cookie mixture into the bottom of 9-inch springform pan.
In another mixing bowl, beat the cream cheese until smooth. Add the sugar, cream and mascarpone and gently stir together.
In a small bowl cover the gelatin with just enough boiling water to cover. Add it to the cheese mixture.
Pour the cheese mixture on top of the base through a strainer and refrigerate it for at least 4 hours.
Arrange the raw figs on top and drizzle with the honey.