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Cheese lime cake with yogurt

The coolest and most lemony yogurt cheesecake of summer


  1. Bake the lime peels in a preheated oven at 80 degrees for one hour.

  2. Crash them with the mortar

  3. Heat the butter in a baking pan

  4. Grind the cookies and add the butter.

  5. Spread well on the form and place in the refrigerator for 30 minutes covered with cling film.

  6. Soak the gelatin leaves in a cup of cold water for 5 minutes.

  7. Beat the cream in a tight whipped cream and put in the fridge.

  8. Place all the other ingredients in a bowl and beat on low speed for a while.

  9. Squeeze the gelatin and heat it in a saucepan. Once melted, remove from the heat and gradually add 2 to 3 tablespoons of the cream, stirring. Pour it into the cream.

  10. Fold the whipped cream into the cream and mix carefully

  11. Refrigerate for at least 3 hours and ideally overnight.

  12. Decorate


240g biscuits

120 g butter

100 g white chocolate

2 limes

75 ml lemon cream

500g yogurt

300 g cream cheese

200ml lemonade

90 g sugar

2 x vanillin

400ml double cream

12 sheets of gelatin

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