Ginger and lemon cheesecake - Ricetta - Cannamela

Ingredients

• 250 g dry biscuits
• 125 g cold, melted butter
• 1 tablespoon lemon marmalade
• one teaspoon Cannamela Organic ground ginger
• 500 g ricotta cheese
• 150 g sugar
• 8 g isinglass
• 70 g water
• 1 lemon
• 150 g whipped cream
• 2 teaspoons Cannamela freeze-dried ginger
• 1 teaspoon Cannamela Organic ground turmeric
• 40 g sugar
• 40 g lemon juice
• 60 g water
• 4 g isinglass
• lemon slices