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 Lime Cheesecake Recipe
A great dessert for those who love citrus fruits and cottage cheese. Refreshing and reminiscent of a Mojito cocktail. Why not? It's very hot here... This dessert is just right! Let it become a symbol of the "Indian Summer"! Girls, for us!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Chop the cookies in a convenient way (I did it with a blender) and pour into a cup. Melt the butter and cool it. Add to the liver. Mix it. This will be the base of the cheesecake.
    Chop the cookies in a convenient way (I did it with a blender) and pour into a cup. Melt the butter and cool it. Add to the liver. Mix it. This will be the base of the cheesecake.
  2. Cover the split form with paper (the diameter of the tube is 22 cm). Brush the crumbs with oil and tamp well. Bake in a preheated 170 degree oven for about 8 minutes.
    Cover the split form with paper (the diameter of the tube is 22 cm). Brush the crumbs with oil and tamp well. Bake in a preheated 170 degree oven for about 8 minutes.
  3. Prepare the curd mass (I took the usual cottage cheese 9%): mix the cottage cheese with sugar, vanilla sugar and egg. Mix it.
    Prepare the curd mass (I took the usual cottage cheese 9%): mix the cottage cheese with sugar, vanilla sugar and egg. Mix it.
  4. Add grated lime zest, milk. Whisk with a blender until smooth.
    Add grated lime zest, milk. Whisk with a blender until smooth.
  5. Add the juice of two limes, starch and mix until a homogeneous creamy mass is obtained.
    Add the juice of two limes, starch and mix until a homogeneous creamy mass is obtained.
  6. Pour the curd mass onto the prepared cookie base. Flatten and send to the oven to bake at a temperature of 160 degrees for about 40 minutes. I prefer to do this as usual, wrapping the mold with foil and submerging it in a container of water. Do not remove the cheesecake immediately from the oven. Let him stand for a minute with the door ajar.
    Pour the curd mass onto the prepared cookie base. Flatten and send to the oven to bake at a temperature of 160 degrees for about 40 minutes. I prefer to do this as usual, wrapping the mold with foil and submerging it in a container of water. Do not remove the cheesecake immediately from the oven. Let him stand for a minute with the door ajar.
  7. Cool the cheesecake completely. While it cools down, you can make a decoration of jelly (neutral gel) and limes. Cut the lime into thin slices. Melt the sugar in a frying pan and smear the lime with icing. Spread the cooled (can be cooled on baking paper) caramel with lime slices over the surface of the cooled cheesecake (it should be kept in the refrigerator for 3 hours beforehand) and pour neutral jelly (gelatin) to cover the cakes, cooking it as indicated on the package. Return to the refrigerator so that the gel freezes.
    Cool the cheesecake completely. While it cools down, you can make a decoration of jelly (neutral gel) and limes. Cut the lime into thin slices. Melt the sugar in a frying pan and smear the lime with icing. Spread the cooled (can be cooled on baking paper) caramel with lime slices over the surface of the cooled cheesecake (it should be kept in the refrigerator for 3 hours beforehand) and pour neutral jelly (gelatin) to cover the cakes, cooking it as indicated on the package. Return to the refrigerator so that the gel freezes.
  8. Garnish with sprigs or mint leaves.
    Garnish with sprigs or mint leaves.
  9. Enjoy)
    Enjoy)
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