Lime cheesecake with white chocolate
If you look at the grocery list for this cheesecake, lime cake critics might have several prejudices. Prejudice # 1: “Cream AND white chocolate, the cheesecake has to be really powerful.” Prejudice # 2: “Limes in Cheesecake. The lemony note certainly dominates the whole taste. “And you probably suspect what I want to get out of: this cheesecake really does not taste too heavy and the lime flavor is really delicious and discreet. Two reasons more to test him.
- 100 g white chocolate
- Lime juice of 2 limes
- 200 g biscuits
- 200 g cream cheese
- 100 g of butter
- 250 ml of cream
- 3/4 cup of sugar
Fill the biscuits in a frozen plastic bag and chop them with a rolling pin or similar. Place a baking paper in a springform pan and grease the pages. Then you melt the butter in a pot. Then mix the crumbs with the butter and fill them into the springform pan. Then push it firmly to the ground. Place the springform pan in the fridge for about 1 hour until the bottom is firm.
Then you melt the white chocolate in a water bath. Fill the cream cheese in a bowl and stir it through. Then the chocolate is poured with stirring to the cream cheese.
Beat the cream with the sugar until stiff and then lower the cream cheese and chocolate mixture. Finally, the lime juice is added. Stir the juice well again. Then the cream can be spread on the biscuit bottom and in the refrigerator for 4 to 5 hours to make it stiff.
Finished. Bon Appetit.