Lime Cheese Cake … Upside Down

Cheese mass:

1. Line a 21 x 21 casserole dish with cling film and keep it ready. Another is of course also possible, but must also be lined with foil so that the cake can be turned over afterwards. Lay the lime slices and cherries for the decoration on the floor.
2. Mix the gelatine with the water in a saucepan and allow to swell. Mix the cream cheese, mascarpone, sour cream and powdered sugar vigorously until you have a creamy mixture. Then stir in lime juice and cachaca. Let the swollen gelatine melt on the stove over a mild heat (do not boil) and mix with 3 tablespoons of the cheese mixture. Then pour everything back into the cheese mass and stir well with it.
3. First, carefully pour the mixture onto the decoration lying on the floor with a spoon. When this is well covered, pour the rest on top. Shake the mold gently or tap it on the worktop to smooth the surface and place it in the refrigerator for 60 minutes.

Ground:

1. Put the biscuits in a plastic bag and smash them finely with a heavy object. Let the butter melt over a mild heat and mix well with the biscuits.

Completion:

1. When the cheese mass has tightened slightly and is no longer liquid on the surface, distribute the buttery biscuit crumbs evenly on top, smooth out with the back of a tablespoon and press down gently. Fold the overhanging cling film completely over it and then press it down a little with the flat of your hand. Place the mold in the refrigerator for another 2-3 hours.
2. For consumption, flip the cling film from the surface, fold it over the edge of the mold, place a correspondingly large plate or plate on the mold and turn both over with swing. Take off the mold and peel off the foil ….. voilà …………….