20 gms Dry Moringa Leaf
50 Mascarpone Cheese
3 gms gelatin
20 gms Icing sugar
25 gms Whipped cream
10 gms Sponge cake cut into 6cm diameter
Prep. Time → 20 min
Cook Time → 60 min
1. Soak the gelatin in two tablespoons of room temperature water.
2. Blend the cheese and icing sugar together. Add the soaked gelatin and Moringa Leaf / Moringa paste. Fold in the whipped cream and let it rest for 5 minutes.
3. Place the sponge at the base of a 6 cm round tin where the sides can be opened to slide the set cheesecake out or one in which the base is detachable.
4. Gently pour the mixture on top of the sponge and allow it to refrigerate for at least one hour.
No one has liked this recipe.