Baking:
Bake in a preheated oven at 160°C for 50-60 minutes. After baking, open the door and leave the cheesecake to cool.
Lime mousse:
Soak the gelatin in cold water. Heat the lime juice with the sugar and honey, add the dissolved gelatin, mix thoroughly. Cool. Whip the cream until stiff, combine gently with the lime liquid.
Finishing:
Spread the lime mousse on the cooled cheesecake and refrigerate for at least 4 hours to set.
Serving and storage tips:
Serve chilled, decorated with fresh mint, lime slices or edible flowers.
Store in the refrigerator for up to 3 days, preferably in a closed container.
Variations:
Add a few fresh mint leaves to the lime mousse for even more freshness.
Instead of lime, you can use lemon or orange to change the character of the dessert.
You can mix chopped nuts into the base for crunchiness.
Frequently asked questions:
1. Can I use a cheese other than cheesecake cottage cheese?
Yes, the cheesecake will also come out with cream cheese like Philadelphia, but it is worth choosing a natural version, without additives.
2. How to replace gelatin?
You can use agar – check the proportions on the package, because agar gels faster and at a higher temperature.
3. Can the cheesecake be frozen?
Yes, but it is best fresh. After defrosting, the lime mousse may change its consistency.
