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Refreshing lime cheesecake

So today I'm coming up with a recipe for an absolutely perfect dessert that can't go wrong in this heat... These desserts can't be missing in my kitchen either. There are days when I don't feel like moving my fingers, but this time I pushed myself and "baked" a fantastic cake, which is really very refreshing. Of course, instead of the unbaked base, you can bake a classic sponge cake, but let's be honest, it's much easier this way.

BestOlivia · 6.10.2022

Refreshing lime cheesecake

Name: Refreshing lime cheesecake
Prep time: 60 min
Ingredients: 8.5 oz biscuits (grated or ground); 2 oz shredded coconut; ¾ cup melted butter; 6 tbsp milk; 4 tbsp rum; 16 oz mascarpone; 16 oz whipping cream (31%); ½ cup crystal sugar; 2 packs vanilla sugar; 3 pcs lime; 1 bag (0.7 oz) ground gelatin

Cakes Sweet cakes Cheesecake Desserts

So today I'm coming up with a recipe for an absolutely perfect dessert that can't go wrong in this heat... These desserts can't be missing in my kitchen either. There are days when I don't feel like moving my fingers, but this time I pushed myself and "baked" a fantastic cake, which is really very refreshing. Of course, instead of the unbaked base, you can bake a classic sponge cake, but let's be honest, it's much easier this way.

60 min

Preparation time

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Ingredients

Base:

8.5 oz

biscuits (grated or ground)

2 oz

shredded coconut

¾ cup

melted butter

6 tbsp

milk

4 tbsp

rum

Filling:

16 oz

mascarpone

16 oz

whipping cream (31%)

½ cup

crystal sugar

2 packs

vanilla sugar

3 pcs

lime

1 bag (0.7 oz)

ground gelatin

Preparation steps

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60 min

Preparation time

Prepare a large tray, place a sheet of baking paper on it and place a rim of a round cake form (diameter 9 inches) on it.
Just mix all the ingredients thoroughly and press them into the form. Spread the mascarpone filling on the base, sprinkle with the remaining grated lime peel and let it set in the fridge for at least an hour.
Cut off the zest from the limes and set aside. Squeeze out the juice and let it boil for about 5 minutes on a low flame. Whip the cream. Mix the mascarpone with crystal and vanilla sugar, add the boiled juice, 2/3 of the grated zest, mix and then lightly stir in the whipped cream.
Mix the gelatin according to the instructions with a few spoons of water, let it swell for about 10 minutes, then heat it up and let it dissolve. Add 2 tablespoons of mascarpone mixture, mix and pour into the filling. Mix thoroughly and apply to the base.