Shell: Mix the butter with the crumb of the cookie and build the well-extruding on the bottom of the form 22-24 cm in diameter, put in fridge to thicken.

Cream: Soak the gelatin in cold water and heat the lemon juice up to 90". Squeeze the gelatine and dissolve it in lemon juice. Blend bananas, add the gelatin mixture, stir well and put the and put in the refrigerator to give the banana puree a little"grab". Attention! Do not allow sauce to turn into jelly! Butter cream (cheese) whipped with honey. In a separate container whip the cream with sah. powder to stable peaks.

Combine the two mixtures together in two stages, stir with a spatula. to the cream add the zest and a little frozen banana-lemon puree, mix well until smooth.

Place the cream on top of the cake and put the form on a night in the fridge.

Decorate the top with grated chocolate and warming up the sides with a hair dryer to release the cheesecake from the mold. You can put cheesecake in the freezer and then we will make a wonderful cheesecake ice cream. This recipe uses only 2 tbsp. of Mar. powder and no eggs!