Lime Cheesecake

Ingredients for 1 servings:

• 150 g butter
• 200 g butter biscuits
• 60 g desiccated coconut
• 5 limes
• 2 packets of vanilla sugar
• 1 tsp agar-agar
• 400 g low-fat curd cheese
• 100 g sugar
• 2 tbsp sugar
• 400 g whipped cream
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours 30 minutes; Total time approx. 5 hours 15 minutes

for 12 pieces of cheesecake

Grease the bottom of a 26cm springform pan. Melt the butter. Place the biscuits in a freezer bag and crush finely with a rolling pin. Mix the butter with the desiccated coconut and the breadcrumbs well. Pour the mixture into the bottom of the springform pan and press down to form a firm base. Chill for about 30 minutes. Wash and dry the limes. Slice two limes, grate the zest from two limes and zest one lime with a zester. Juice four limes without the zest. Bring the lime juice, vanilla sugar and agar agar to a boil. Mix the quark with 100g of sugar and the grated lime zest until smooth. Whip the cream until stiff, stir the lime juice and agar agar into the quark and fold in the cream. Then spread the mixture on the base and chill for about 4 hours. Bring 2 tablespoons of sugar and 2 tablespoons of water to a boil, remove from the heat, and let the lime slices steep for 1-2 minutes. Remove the cake from the pan and arrange it on a platter. Garnish with the lime slices and zest.