Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 125 g butter or mararine
• 75 grams sugar
• 1 medium egg (s)
• 1 pinch (s) salt

For the cream:

• 9 sheets gelatin
• 3 lime (s)
• 2 medium egg (s)
• 100 g suar
• 1 point vanilla sugar
• 250 g quark, 40%
• 200 g double cream cheese, natural

For covering:

• 115 g suar, brown
• 65 g butter
• 200 g whipped cream
• 50 ml condensed milk, 4%

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Instructions

1. Knead the ingredients for the shortcrust pastry until smooth. Shape a ball of dough and cover and leave to rest in a cool place for 30 minutes.
2. Then use 2/3 of the batter to line the springform pan lined with baking paper. Lay out 1/3 of the dough as a high edge so that there is a 3.5 cm edge after baking (or bake blind to be on the safe side).
3. Bake the pan on the middle rail with a preheated stove O- / U- heat: 200 ° C (convection: 175 ° C) for about 25 minutes. Allow to cool in the mold.
4. For the cheese cream, whip eggs and sugars until frothy, stir in quark, cream cheese, grated zest of 2 limes and 100 ml lime juice. Soak the gelatine, squeeze it out lightly and melt it on a low heat. Pour in in a thin stream while stirring (whisk). Put on the floor. Chill for 2 hours to solidify.
5. For the caramel topping, melt the brown sugar over medium heat while stirring. Slowly stir in the cream and condensed milk (both should be at room temperature) while stirring constantly, bring to the boil. Stir in the butter. Let the liquid mixture simmer over low heat while stirring for about 15 minutes. Let the thick mass cool down for 5 minutes, stir it from time to time and then spread it on the cheese cream. Put in the fridge for another 2 hours.