For some reason associated with America, even through mascarpone is easier to find in Europe.

Ingredients

• cherry jam

Cream

• 1000 g mascarpone (or cream) cheese
• 1 cup sugar
• 2 Tbsp flour
• 1/8 tsp salt
• 1/2 cup sour cream
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 3 eggs

Crust

• 180 gr biscuit (12 whole graham crackers)
• 5 Tbsp butter

Preparation

Smashing the crackers using food processor.

Melt the butter, and mix with the smashed crackers well.

Lay mixture on cake tray, put in the oven for 5 min at 180oC and take out.

Mix the cream cheese, sugar, flour and salt slowly with wire mixer for 3 min.

Slowly add lemon juice and sour cream to the mix.

Whip the egg whites and slowly add to the cream cheese bowl together with egg yolks and vanilla extract. They should form a semi-solid mixture by now.

Pour the mixture on top of cracker base and bake at 180oC for 55 min.

Take out and leave in fridge for >4 hours.

30 min before serving, return to room temperature and top with cherry jam.