John Myers
Contents
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Ingredients
For the raspberry mirror:
- 500 g Raspberries
- Sugar
For the cheesecake:
- 120 g Shortbread
- 50 g Cantuccini
- 1 packet Vanilla sugar
- 6 leaf Gelatin
- 250 g Mascarpone
- 100 g Powdered sugar
- 2 tbsp Amaretto
- 6 Pc. Organic limes
Instructions
For the raspberry mirror:
- Puree the raspberries and strain them through a sieve (adding sugar to taste).
For the cheesecake:
- Place the shortbread biscuits and cantuccini in a freezer bag and beat with the rolling pin until the biscuits are finely crumbled.
- Melt the butter, knead together with the crumbs and vanilla sugar. Press the crumbs into a springform pan and place in the fridge to cool.
- Soak the gelatine in cold water for about 5 minutes. Mix the quark, mascarpone, powdered sugar and, if you like, the amaretto until smooth. Wash the limes with hot water and dry them. Rub the peel of 4 limes and squeeze out the juice of all limes.
- Dissolve gelatine in a saucepan over low heat, stir in lime juice. Quickly stir 4-5l quark cream into the gelatin, then stir this mixture thoroughly into the rest of the quark cream.
- Whip the cream until stiff and fold into the quark cream with the lime zest. Spread the mixture on the crumb base and smooth it out. Cover the cake and let it set in the refrigerator for about 3 hours.
Nutrition
Serving: 100gCalories: 217kcalCarbohydrates: 24gProtein: 6.7gFat: 9g
