Lime cream cheese cake

Ingredients for 1 servings:

• 1 bag of jelly, woodruff (for 500ml for cooking)
• 1 bag of jelly, lemon (for 500 ml for cooking)
• 200 g sugar
• 150 g white chocolate coating
• 150 g biscuit(s) (butter biscuits)
• 2 limes
• 800 g double cream cheese
• 250 g whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

without baking

Mix the woodruff and lemon jelly powder with 100g each of sugar and stir in 500ml each of water. Heat while stirring until dissolved, but do not boil. Chill the yellow and green jelly. Chop the chocolate coating and melt while stirring over a warm water bath. Place the biscuits in a freezer bag and crumble with a rolling pin. Mix the biscuits and chocolate coating, spread on the bottom of a 26cm springform pan, press down firmly, and refrigerate the pan. Wash the limes with hot water and dry them. Peel the zest from one lime and squeeze out the juice. Mix the yellow and green jelly with 400g each of cream cheese. Stir 3 tablespoons of lime juice into the yellow cream. Whip the cream until stiff peaks and stir half of each into the creams. Pour the yellow cream, then the green cream into the springform pan and smooth the surface. Chill the cake for about 3 hours. Cut the second lime into thin slices. Decorate the cake with lime slices and zest.