Summary

Ingredients

For the ground:

• 200 g biscuit (s), e.. shortbread biscuits
• 100 g butter
• 30 grams sugar
• 1 pinch (s) salt

For covering:

• 600 g cream cheese
• 250 ml coconut milk
• 100 g suar
• 2 teaspoons vanilla sugar
• 1 teaspoon lime zest, grated
• 2 tablespoon lime juice
• 1 packet gelatin powder
• 6 tablespoon milk

For decoration:

• 2 tablespoon desiccated coconut
• 6 slices lime (s), thin

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Instructions

1. Briefly heat the butter in the microwave until it is liquid. Place the biscuits in a freezer bag, seal it and crumble the biscuits by rolling them with the rolling pin a few times or tapping them with a small saucepan.
2. Put the biscuit crumbs with the sugar, a pinch of salt and the melted butter in a bowl and mix everything together. Line a size 26 springform pan with baking paper. Evenly distribute the biscuit mixture in it, press down a little with your hands and place in the refrigerator for about 30 minutes.
3. Mix the cream cheese, coconut milk, sugar, vanilla sugar, grated lime zest and lime juice in a bowl.
4. Mix the gelatine powder with the milk in a small bowl and let it soak for 10 minutes. When the gelatine is swollen and firm, heat it in a small saucepan over low heat until it has melted. Add two to three tablespoons of the cream cheese mixture, stir thoroughly and then add this to the rest of the cheese mixture and stir in thoroughly.
5. Take the biscuit base out of the refrigerator and pour the mixture on top. If necessary, smooth it down a little and put it back in the refrigerator for about 2 hours.
6. To decorate, roast the desiccated coconut in a pan until golden brown, sprinkle on the cake and spread thin slices of lime on the edge of the cake.