No Bake Lime Cheesecake
Hol Dir die Kitchen Stories-App
Ingredients · Servings 8
- 200 g Shortbread biscuits
- 120 g Butter
- 250 g low-fat quark
- 150 g Yogurt
- 2 limes
- 2 Gelatine Fix
- 180 g icing sugar
- 200g whipping cream
- 2 limes
- Icing sugar
Method · 4 h 50 min
- First, the butter cookies are crushed very finely, almost as finely as flour. This works best in a food processor or a freezer bag. The butter is carefully melted and then added to the cookie crumbs. Stir well. Then line the bottom of a springform pan with cling film. Add the cookie crumbs and press them down firmly (!) by hand. Refrigerate for 30 minutes.
- Next, mix the low-fat quark and yogurt together. Then add the zest and juice of two limes. Now add the sachets of gelatin fix. If using Dr. Oetker's gelatin, simply stir it in thoroughly for 1 minute. Then sift in the powdered sugar and stir until smooth. Whip the cream until stiff peaks form and fold it in gently. Spread the mixture onto the cookie base and refrigerate for another 30 minutes.
- Optionally, add a lime syrup glaze: Simply bring the juice of 2 limes, 3 tablespoons of water, and 4 tablespoons of powdered sugar to a boil in a saucepan. Let it cool and pour it over the cake. Decorate with lime slices and refrigerate for at least 3 hours. Happy baking!
Super fresh no-bake cheesecake! This recipe is designed for a 20cm springform pan. If you're using a 26cm springform pan, simply multiply all the ingredient amounts by 1.7.
- First, the butter cookies are crushed very finely, almost as finely as flour. This works best in a food processor or a freezer bag. The butter is carefully melted and then added to the cookie crumbs. Stir well. Then line the bottom of a springform pan with cling film. Add the cookie crumbs and press them down firmly (!) by hand. Refrigerate for 30 minutes. 200 g butter cookies, 120 g butter.
- Next, mix the low-fat quark and yogurt together. Then add the zest and juice of two limes. Now add the sachets of gelatin fix. If using Dr. Oetker's gelatin, simply stir it in thoroughly for 1 minute. Then sift in the powdered sugar and stir until smooth. Whip the heavy cream until stiff peaks form and fold it in gently. Spread the mixture onto the cookie base and refrigerate for another 30 minutes. Ingredients: 250 g low-fat quark, 150 g yogurt, 2 limes, 2 packets of gelatin fix, 180 g powdered sugar, 200 g heavy cream.
- Optionally, add a lime syrup glaze: Simply bring the juice of 2 limes, 3 tablespoons of water, and 4 tablespoons of powdered sugar to a boil in a saucepan. Let it cool and pour it over the cake. Decorate with lime slices and refrigerate for at least 3 hours. Happy baking! 2 limes, powdered sugar.
