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.