Lime Cheesecake Kill Sam's Best Summer - Western Food (69)

Cooking Instructions

1. Lime zest rub well.
   Squeeze out the lime juice.
   Soak gelatin tablets in cold water to soften.
   Cream cheese cut into small pieces and softened at room temperature.

   

2. After the cream cheese is softened at room temperature, add white sugar and whip smoothly without whipping.

   

3. Soak the gelatin tablets until soft, stir and melt in 50 grams of hot water.

   

4. Slowly pour in the lime juice while whipping the cream cheese and mix well, then slowly pour in the gelatin solution and whisk to mix well.

   

5. Add the whipping cream in 2-3 portions, whisking evenly each time, without whisking.

   

6. Spread a layer of these egg round biscuits at the bottom of the six-inch bottomed cake mold.

   

7. Pour in the lime cheese and shake lightly to level out. You can also do it with a paper cup, the same operation.
   Garnish with some lime zest on the surface (optional).
   Cover with plastic wrap and refrigerate for at least 4 hours.

   

8. Cake mold demoulding: Use a hair dryer to blow around the mold (or cover the mold area with a hot towel), put it on the glass, and the outer ring can be detached.

   

9. Cut and taste.

   

10. Lemon is fresh, smooth and delicate, with rich cheese.