Low Carb No Bake Cheesecake

What you need:

150-200g of  low carb cookies 

150g cream cheese

250g of mascarpone

200ml cream

1 vanilla pod

250ml rhubarb curd (optional: pureed berries)

100g xylitol

1 tablespoon of lemon juice

1 pack of powder gelatin or agar

Approximately 100g fresh strawberries

Directions:

Put the biscuits in a freezer bag and crumble. Firmly press on the bottom of the Springform and set aside. Prepare the gelatine according to the package instructions. Mix the cream cheese with the mascarpone, lemon juice and the pith of the vanilla pod. Beat the cream with the sugar until stiff. Then mix together and add the gelatin. Wash the strawberries, remove the stalk and halve in the middle. Then place the halves with the interface to the outside of the springform. Then pour in the first half of the cream. Pour the rhubarb curd into the rest of the mixture and mix with each other, then add to the springform pan. Refrigerate overnight, serve and enjoy.