Summer No Bake Lime Cheesecake
Ingredients
Cookie base
- 200g butter cookies
- 125g butter
Cream
- 200g heavy cream
- 1 lime, juiced
- 250g low-fat quark
- 150g plain yogurt
- 1 tsp lime zest
- 2 packets unflavored gelatin
- 200g powdered sugar
Topping
- 2 limes, juiced
- 3 tbsp water
- 4 tbsp powdered sugar
- 1 lime, for decoration
Preparation
Line a 22cm springform pan with parchment paper
Place butter cookies in a ziplock bag and crush with a rolling pin until fine
Melt butter in a small saucepan
Mix cookie crumbs and melted butter, then press into the bottom of the springform pan
Whip heavy cream until stiff peaks form and set aside
Wash one lime thoroughly and halve it, then juice it
In a bowl, mix low-fat quark, plain yogurt, and lime juice
Add lime zest and mix
Add unflavored gelatin and mix according to package instructions
Stir in powdered sugar
Gently fold in the whipped cream
Pour the cream mixture over the cookie base and smooth the top
Chill in the refrigerator for 30 minutes
Juice two limes for the topping
In a small saucepan, mix lime juice, water, and powdered sugar
Bring to a boil, then let cool
Slice the remaining lime and cut each slice in half for decoration
Pour the cooled topping over the chilled cake
Decorate with the lime slices
Chill for at least 3 hours
Run a knife between the cake and the pan edge to loosen
Remove the springform ring
Tips
Alternative to unflavored gelatin: Soak 2-3 sheets of gelatin in cold water according to package instructions. Squeeze dry and melt with 1 tablespoon low-fat quark over low heat until dissolved. Mix with the rest of the cream.
