Cheesecake with lime shells and dried sweet cranberries.
Ingredients
For the biscuit bottom you will need.
- 250 gram 1⅒ Cup Digestive Biscuits.
- 125 gram ½ Cup 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 1¾ Cup Cream cheese naturel.
- 100 gram ½ Cup Powdered sugar.
- 100 gram ½ Cup dried sweet cranberries.
- Fine grated shells from 2 limes.
- 2½ 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 / 347° F 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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