Fresh Lime Cheesecake

The method

1. 01

   Prepare the lime curd. Add egg yolks and sugar to a saucepan and whisk lightly. Wash the limes, grate the zest (2 tsp) and squeeze the juice (4 tbsp). Mix the grated zest and juice into the egg yolk-sugar mixture and add the fat. Heat over medium heat, stirring constantly, until the mixture begins to bubble. Pour the curd into a shallow dish and let it cool.

2. 02

   Line the bottom of a springform pan (20 cm diameter) with parchment paper. Place strips of parchment paper around the sides. Finely crush the biscuits in a food processor or with a rolling pin in a strong freezer bag. Melt the fat and mix it into the biscuit crumbs. Press the mixture lightly onto the bottom of the pan and refrigerate.

3. 03

   Carefully melt the white chocolate in the microwave or over a water bath. Let it cool for a moment. Whip the cream and quark into a loose foam. Whisk in the melted chocolate and softened cream cheese. Pour the filling over the base in the pan. Spread the lime curd on top of the cake.

4. 04

   Place the covered cake in the refrigerator and let it set for at least 4 hours or overnight. Remove the cake from the pan and transfer it to a serving plate. Wash the lime and cut it into thin slices. Decorate the cake with the slices.