Curd cake with lime
8 servings
30 minutes
Lime cheesecake is an exquisite dessert that combines the tenderness of cottage cheese, the lightness of cream, and the refreshing citrus aroma of lime. Its roots trace back to Russian cuisine, where cottage cheese has always been the basis for many sweets. The base made of crispy cookies soaked in butter perfectly complements the light texture of the cream. The egg-sugar mixture blended with cottage cheese and gelatin creates a firm yet delicate consistency, while lime adds a subtle tartness that makes it refreshing. Topped with almond flakes, this cake delights not only in taste but also aesthetically. It is perfect for summer evenings or special celebrations, offering lightness and sophistication in every bite.
1
Cake base: place cookies in a plastic bag and crush them with a rolling pin. Melt butter in a pot, add crumbs, and mix until smooth. Line a 26 cm diameter springform pan with plastic wrap, pour in the crumbs, and press them down. Refrigerate or freeze until the base is firm.
- Biscuits (cookies): 250 g
- Butter: 130 g
2
Prepare sugar syrup: dissolve sugar in 80 ml of water, bring to a boil, reduce heat, and simmer uncovered for about 5-6 minutes. To prevent the syrup from crystallizing, brush the sides of the pot with a brush dipped in cold water.
- Sugar: 160 g
- Water: 125 ml
3
Test for the ball: pour a spoon of syrup into cold water and shape a soft ball. If the ball doesn't form, boil the syrup for a few more minutes.
4
Whisk the yolks until lightened, then slowly pour in the hot sugar syrup. Continue whisking until the mixture turns white.
- Egg yolk: 6 pieces
5
Whip the cottage cheese with powdered sugar using a mixer until there are no lumps. Mix in the lime zest and juice.
- Curd cheese (tvorog): 900 g
- Icing sugar: 120 g
- Lime: 2 pieces
6
Dissolve gelatin in the remaining 80 ml of water and let it swell. Heat the gelatin in a water bath and pour it into the cottage cheese. While stirring, add the cottage cheese to the egg-sugar mixture. Whip the cream to a stable foam and add it to the cottage cheese mixture.
- Gelatin: 25 g
- Water: 125 ml
- Cream 30% fat: 400 ml
7
Pour the resulting mixture into a form based on cookies. Chill in the refrigerator for a few hours, preferably overnight. Decorate to your taste. We sprinkled the edges with almond flakes.
