Yeah, just a final word on this genius culinary day.

For 2 small beauties I crumbled 3 biscuits, mixed with a small amount of melted butter and tsp of caster sugar, pressed into the rings and baked for 10 minutes. The rest is whipped cream with about 2 tbps of cream cheese,  and yuzu syrup ( 1/4 cup of yuzu juice with 2 tbps of sugar and 1 gelatine leaf,  all heated up) all sweetened to taste with icing sugar.

It took them 3 hours to nicely set in the fridge, finished off with toasted almonds-that’s right before  serving, great texture and just a touch of maple syrup, which added sweetness to the tangy cheesecake. A glorious cooking day.;-)