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Cheesecake with lime shells and dried sweet cranberries.

Cheesecake with lime shells and dried sweet cranberries.

Cheesecake with lime shells and dried sweet cranberries.

Ingredients.

For the biscuit bottom you will need.

  • 250 gram Digestive Biscuits.
  • 125 gram Butter.
  • 1 teaspoon encountered cinnamon.
  • 1 Springform Pan of about 22 cm in diameter.

For the cream cheese cream you will need.

  • 3 Gelatine Leaves.
  • 400 gram Cream cheese naturel.
  • 100 gram Powdered sugar.
  • 100 gram dried sweet cranberries.
  • Fine grated shells from 2 limes.
  • dl Whipped cream.

Recipe.

Biscuit bottom.

  • Put the biscuits in a freezer bag and crush them with your hand or a baking roll.
  • Melt the butter with low heat and stir it with the crushed biscuits and cinnamon.
  • Push the mass into the bottom of the Springform Pan.
  • The biscuit bottom should bake in the oven for 10 minutes at 175° C degrees.
  • Before the Cream Cheese Cream comes on, the biscuit bottom must completely cool down in the Springform Pan.

Cream Cheese Cream.

  • lay the Gelatine Leaves in cold water for about 10 minutes and then take the Gelatine Leaves out of the water,
  • twist them lightly and gently melt them over a water bath.
  • While the Gelatine Leaves is in cold water, whip the cream to whipped cream in a bowl.
  • Whip cream cheese, Powdered sugar, cranberry and grated shells from 2 limes together in a bowl.
  • Stir 5 tablespoon whipped cream, along with the melted Gelatine.
  • Then stir the rest of the whipped cream, together with the cream cheese cream.
  • Finally stir the Gelatine into the cream mixture together with the cream cheese cream.
  • Spread the cream on the top of the Biscuit bottom in the Springform Pan.
  • Then put the cake in the refrigerator for at least 4 hours.

If the cake is to be used later, it must be stored in a refrigerator.

    Bon appetite.

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