… our little cake with a crispy biscuit base. This refreshing, slightly sour dessert is made of creamy yoghurt, cream cheese and sour limes, and will add a little extra joy to those hot summer’s days. As the saying goes: Sour makes you happy.

Ingredients
5 leaves of gelatine
75 g sponge fingers or butter biscuits
75 g butter
250 g cream cheese, double cream
250 g natural yoghurt
2 limes
60 g sugar

Preparation
Preparation time: 25 minutes
Cooling time: 3 hours

Firstly, grease the dessert rings with a neutral oil (e.g. sunflower oil). Then refrigerate the rings. Soak the gelatine in cold water.

Now everything is running smoothly: After stirring the cream cheese and yoghurt with a mixer until smooth, wash the limes, grate off the peel, and squeeze out the juice using a valentina press. Warm the freshly squeezed lime juice and dissolve the sugar and the drained gelatine into it.

Mix about one third of the cream cheese/yoghurt mixture with the lime juice, and add the lime zest. Then fold in the rest of the mixture, and share it between the dessert rings. Make sure that you leave about 1.5 cm free space for the biscuit base. Cover the cheesecakes, and refrigerate them for 1.5 hours.

In the meantime, crush the biscuits into crumbs, e.g. with a food processor. Then heat the butter, and stir in the crumbs. This will eventually form the biscuit base, which should be added to the fresh cream cheese in the dessert rings, and patted down firmly with a spoon. And now: Cover and refrigerate. The covered cheesecake should take about 1.5 hours to set. Tip: Before tipping the cake out, remove it from the sides of the dessert rings with a knife. It’s that easy!