#lime-raspberry cheesecake

Behold! I managed to do mica again this morning without adding kiwi pieces in it. But I remembered I had seen kiwis as decoration on the cake on Pinterest. I went to look the pic / video, found it and went for it. I’m so happy and proud of my lotus kiwis, ahah! :D They are my first ones too!

Bottom: 200 grams digestive – cookies (I used half chocolate covered ones) 75 grams butter (I used lactose free)

Filling: 4 gelatin (sheets) 2 deciliter whipping cream (I used lactose free) 200 grams unflavored cream cheese (I used raspberry flavored, lactose free) 0,75 deciliter of lime juice (about 3 big limes juice) 1,5 deciliter sugar (I used only 0,5 deciliter! Otherwise this cake becomes SUPER sweet!) 2 teaspoon of vanilla sugar / or vanillin sugar (← this has more flavor) 2 tablespoon of water Mica: 3 gelatin (sheets) 0,5 deciliter of lime juice (a little less than 3 limes juice) 0,5 deciliter of sugar 2 deciliter of water Green food coloring Recipe: 1. Crush cookies and melt butter. Mix well together. 2. Cover loose bottom casserole’s bottom with greaseproof paper. (Set paper on casserole’s bottom and then settle rest of the casserole on its place, and squeeze casserole’s edges on its place around the bottom). Cut extra paper off outside the casserole. 3. Fall crushed cookies x butter mix in the casserole and press it flat / firm at the bottom. (Tablespoon is good for this!) Set casserole in the fridge. 4. Squeeze juice out of the limes. 5. Place gelatin in cold water. 6. Whip the cream. 7. In a second bowl mix cream cheese, sugar, vanilla sugar and lime juice. 8. Heat (or boil plenty enough with electric kettle to get) 2 teaspoons of water. Squeeze water out of gelatin and macerate them in hot water. 9. Mix gelatin water in cream cheese mix. 10. Add whipped cream and mix it smooth gently. 11. Fall the mix in the casserole on top of the cookie bottom and smooth the surface. 12. Set cake in the fridge to settle for 3 hours at least. 13. After cake has set, make mica. Put gelatin in cold water and squeeze needed among of lime juice. 14. Mix lime juice, water and sugar together to a sweet juice (go with your own taste!) 15. Color your juice with green food coloring. 16. Check mica’s color against white (plastic) dish. 17. Boil about 0,5 deciliter from that juice (in small pot, for example) and add gelatin in it. 18. Mix gelatin juice with rest of the juice. 19. Let the mica juice cool down and fall it on top of the cheesecake. 20. Place cake back in the fridge to settle for 2 hours at least. ****** After it’s settled you can decorate it! I used white chocolate balls which had been colored silver. Also, if you want to add fruits in the mica, be sure to add more gelatin in it! I read from the gelatin package that this kind of mica would require 8-9 gelatin (sheets). I haven’t tested this yet myself, but I will some day! Also, since this is translated recipe from Finnish to English, I’m not familiar with other countries cooking recipe measurements so you need to do some job about that yourself (like how much 200 grams is in your country’s weight measure etc.) But all in all this is simple and fast cake to do! Almost forgot! One important thing with this recipe is that you keep TASTING the mixes after adding lime and sugar mostly. Better add them little by little so that you can make it to taste the best in your own liking!