Instructions: Cinnamon and cardamom cheesecake

• For this recipe I used cream cheese made by Arla that was kindly offered to me by its manufacturer. This cheese is 100% natural. It contains no preservatives, coloring agents, additives or stabilizers of any kind.
• Whisk spreadable cream cheese, brown sugar, lemon juice, vanilla extract and eggs. Put aside for a few minutes and stir again to let the brown sugar dissolve well.
  
• Add spices and whisk again. Place the mixture in the refrigerator for 3 hours. This will allow this cheesecake to become perfectly creamy and smooth during baking process.
  
• Prepare the cookie base. Blend your cookies with desiccated coconut. Add melted butter and stir.
  
• For this recipe I used a round silicone baking pan, but a classic springform pan is fine too. Cover the bottom of a 20 cm round pan with a circle of baking paper (not necessary if you use the silicone pan). Fill the bottom of the pan with prepared mixture. Press on the bottom with a spoon to make it even. Put in the refrigerator for half an hour.
  
• Preheat the oven to 165 °C. Stir the cream cheese mixture and pour it over the cookie base. Bake for about 1 hour or until the cheesecake remains completely compact and elastic to the touch.
• Remove from the oven and let it cool completely. Place it in the refrigerator for about 6 hours or until your cheesecake has completely set.