Lime Cheesecake

This low-calorie Lime Cheesecake is light and fluffy. Lime gives it a taste of summer and fun. This cake is definitely worth a try! Don't feel guilty if you eat the whole cake at once - as you can always make a new one. If you buy own-brand digestive cookies and cream cheese this treat is an affordable one, too.

Lime Cheesecake

Crust:
150g Digestive cookies, crumbed
75g butter, melted

Filling:
300g Philadelphia Light Cream Cheese (or equivalent, I use quite often more affordable cream cheese brands of Lidl, Tesco or Aldi)
1,5dl / 2/3 cup granulated sugar
1 tsp vanilla sugar
6 gelatine leaves
juice of 2 limes
3 egg whites

Decoration:
zest of 1 lime, grated

1. Mix the digestive cookie crumbs and melted butter.  Press the mixture into the bottom of a loose base cake pan, base covered with baking parchment. Let the crust cool and rest in the fridge while you make the filling.
2. Soak the gelatine leaves in cold water for 5 minutes.
3. Mix the cream cheese, sugar and vanilla sugar.
4. Heat up the lime juice and melt the soaked gelatine leaves in the hot juice and pour the smooth liquid into the cheese mixture. Mix well.
5. Beat the egg whites until stiff and fold them very gently into the cheese mixture trying to keep it ‘airy’.
6. Pour the filling on the crust and chill in the fridge for at least four hours until firm.
7. Remove the firm cake from the pan very, very carefully on a serving plate and decorate it with grated lime zest.
8. Enjoy!