in

Lime Cheesecake

5 from 7 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 169 kcal

Ingredients
 

  • 50 g Butter
  • 125 g Speculoos or biscuits of your choice
  • 300 g Cream cheese low in fat
  • 250 g Quark
  • 1 teaspoon Vanilla paste
  • 50 g Sugar
  • 2 piece Limes fresh
  • 6 leaf Gelatin white
  • 4 piece Raffaello
  • Desiccated coconut
  • Chopped pistachios

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 169kcalCarbohydrates: 9.5gProtein: 17.6gFat: 6.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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