Biscuit bottom for cheesecake.

• Place the biscuits in a freezer bag, and bump them so they break.
• Melt the butter at low heat and stir it with the broken biscuits and cinnamon.
• Push the biscuit into the bottom of the cake shape.
• The biscuits must bake in the oven for 10 minutes at 175°C / 347°F.
• Allow it to cool completely into the cake shape.

Cream cheese Cream for cheesecake.

• out soft Gelatine Leaves in cold water for about 10 minutes, remove the Gelatine Leaves from the water, twist them easily, and gently melt them over a water bath.
• Whip cream cheese, flour and 2 teaspoons of fine grated lime shell together in a bowl.
• Whip the cream to whipped cream in a bowl.
• Stir 5 tablespoons of whipped cream together with the melted Gelatine Leaves.
• Turn the rest of the whipped cream together with the cream cheese cream.
• Turn to the end Gelatine Leaves and the cream mix together with the cream cheese cream.
• Spread the cream on top of the biscuits bottom into the cake shape.
• Place the cheesecake in the fridge for at least 4 hours.

Decorate with raspberries or other berries.

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

Bon appetite.