Honeysuckle cheesecake

crush 2 cups of crackers and mix with 1 cup of melted butter, press to the bottom of a pan, bake for 10 min

mix 500g of cream cheese with 1 and ½ cups of sugar, 1 tbsp lemon juice, 1 big egg and a teaspoon of vanilla. You may add 1 tbsp of gelatin mixed with water. Pour the mixture onto the cooled crust, bake for 1 hour, cool for 1 hour in the oven, then put in the fridge for 2-3 hours

while the cheesecake is cooling, wash your beautiful berries

if you find them too sour, prepare the sauce: 3 cups of berries mix in a pan with 1 cup of sugar and ½ cup of water, wait until it’s about to boil, add 2 tbsp of cornstarch, stir well, turn off the heat and keep stirring intil the mixture thickens

drain the sauce