No-Bake Lime Cheesecake

Overview

The weather is hot, and it’s so comforting to have a cool and refreshing lime cheesecake.

After scrubbing the surface of the lime with salt, wash it and dry it.
Use a lemon to scrape off the lemon zest, then mince it, squeeze the juice from the lemon and set aside.
Put the digestive biscuits into a food bag and roll into powder with a rolling pin.
Melt butter over water. At this time, you can soak the gelatine in ice water.
Add the biscuit crumbs to the butter and stir evenly.
Put the mixed biscuit crumbs into the mousse mold, compact it with a spoon, and put it in the refrigerator for about 15 minutes.
After the cream cheese has softened, stir it into warm water.
Add lime juice and 30g caster sugar and beat until smooth.
Soak the gelatine in ice water until soft, then melt in water.
Pour the gelatin liquid into the cream cheese batter and stir evenly.
Add lime zest and mix well.
Add 20 grams of caster sugar to the light cream and beat until 8 points.
Add the light cream to the cheese paste and stir evenly.
Pour the mixed cheese paste into the mousse mold, shake it lightly a few times to make the surface smooth, cover with plastic wrap, and refrigerate for about 2 hours.
Just sprinkle some lime zest on top of the cake before eating.