Lime Cheesecake

Melt the butter in a saucepan. Put the cookies in a freezer bag and "run over" them with the rolling pin 😉 ... so crumble them finely. Mix the biscuit crumbs well with the butter. Line the bottom of a small springform pan (approx. 20 cm in diameter) with baking paper. Spread the biscuit mixture on the base and press firmly. Place in the fridge for about 30 minutes.

Soak gelatine in cold water. Wash the limes with hot water and dry them. Rub the peel and squeeze out the juice.

Mix the cream cheese with the quark, sugar and vanilla paste until creamy. Add lime juice and zest and stir in.

Squeeze out the gelatine well, dissolve it and mix it with 3 tablespoons of the quark mixture. Stir into the rest of the quark mixture.

Put the quark mixture on the biscuit base and smooth it out. Place in the refrigerator for 3-4 hours (or overnight).

Carefully remove the cake from the mold. Remove the parchment paper from under the bottom. Place the cake on a cake plate. Halve the Raffaello and place one half on each piece. Garnish with desiccated coconut and chopped pistachios.