If you are like me and miss summertime right now, this no-bake cheesecake is a great dessert to bring a little sunshine on your plate. The oatmeal cookie crust tastes especially good and is a great base for the very fresh and creamy tasting quark-mascarpone cream.
No-Bake Lime Cheesecake
200 g oatmeal cookies
100 g butter
5 sheets of gelatin
500 g quark (if not available you can use fromage blanc or ricotta, or make quark yourself)
250 g mascarpone
100 g confectioners sugar
2 tbsp. Kirsch liqueur (to taste)
3 organic limes
300 g heavy cream
raspberry sauce (raspberry puree sweetened with powdered sugar)
Put the oatmeal cookies in a ziplock bag and use a rolling pin to crush them. Alternatively you can use a food processor. Melt the butter and add to the cookie crumbles. Mix with your fingers and press into a 26 cm (10-inch) springform pan lined with parchment paper. Put in the fridge to cool for about 30 minutes.
Take the zest from 2 limes and juice all 3 of them. Soak the gelatin in cold water. With a handheld mixer mix together the quark, mascarpone, confectioners sugar, lime zest and the Kirsch liqueur until smooth.
Heat up the lime juice and stir in the gelatin until dissolved, don't let the mixture come to an boil. Take off the heat. Add a few tablespoons of the quark mixture and mix together. Now put everything back to the remaining quark mixture and mix in with a whisk.
Beat the heavy cream until you reach medium peaks. Fold the whipped cream into the quark mixture. Pour everything onto the crust and smoothen the top. Cover the cake and put in the fridge for at least 3 hours to set. Serve with the raspberry sauce.
Take the zest from 2 limes and juice all 3 of them. Soak the gelatin in cold water. With a handheld mixer mix together the quark, mascarpone, confectioners sugar, lime zest and the Kirsch liqueur until smooth.
Heat up the lime juice and stir in the gelatin until dissolved, don't let the mixture come to an boil. Take off the heat. Add a few tablespoons of the quark mixture and mix together. Now put everything back to the remaining quark mixture and mix in with a whisk.
Beat the heavy cream until you reach medium peaks. Fold the whipped cream into the quark mixture. Pour everything onto the crust and smoothen the top. Cover the cake and put in the fridge for at least 3 hours to set. Serve with the raspberry sauce.
Enjoy and Guten Appetit!
