Lime cheesecake

Ingredients for 1 servings:

• 130 g biscuit(s) (whole grain shortbread biscuits)
• 70 g walnuts or pecans
• 85 g butter, soft
• 1 tbsp cocoa powder
• 750 g quark (40%)
• 200 g sour cream
• 130 g sugar
• 1 lime(s), untreated, grated zest and juice
• 20 g cornstarch
• 1 pinch of salt
• 3 eggs
• 1 egg yolk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with a base of nuts and biscuits

Place the butter cookies in a freezer bag, seal, and crush with a rolling pin (or, alternatively, use a food processor, not too finely). Finely chop the pecans or walnuts. Then knead the butter with the cookie crumbs, nuts, and cocoa powder. Line the bottom of a springform pan with parchment paper and press the cookie dough evenly onto the bottom. Refrigerate the springform pan for about 30 minutes. Mix together the quark, sour cream, sugar, lime juice, lime zest, cornstarch, salt, eggs, and egg yolk. Pour the mixture onto the chilled cookie base. Bake in a preheated oven at 175°C for about 75 minutes.