{"id":3380,"date":"2014-01-02T13:49:21","date_gmt":"2014-01-02T11:49:21","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=3380"},"modified":"2014-01-02T14:52:50","modified_gmt":"2014-01-02T12:52:50","slug":"limetten-kaesekuchen","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/limetten-kaesekuchen\/","title":{"rendered":"Lime Cheese Cake"},"content":{"rendered":"

The first recipe out of that little booklet sent for Christmas from our friends in France. Thanks to the pink colored ladyfingers this wonderful cheese cake looks a bit fancy. The reciprocity of sponge with desiccated coconut and cream cheese with lime was a very refreshing flavor beside all the sweet Christmas cookies.
\nThose who don’t have friends in France can buy these ladyfingers (biscuits roses de reims) via internet. I even found a blog with a recipe to do them at home – franzoesischkochen.de, english translation available. In Reims they’re usually savoured with champagne. Dip them into the beverage and let it melt in your mouth. Germans mostly invite for a cup of coffee and like to serve cake with it. That’s why I chose this recipe first.<\/p>\n

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Lime Cheese Cake<\/div>\t
2014-01-01 18:54:20<\/div>\t\t
Serves 6<\/div>
Refreshing cake with cream cheese.<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
30 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
10 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
30 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
30 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
10 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
30 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
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Cake<\/div>\t\t\t
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  1. 2oz pink ladyfingers<\/li>\t\t\t\t
  2. 1oz desiccated coconut<\/li>\t\t\t\t
  3. 1.5oz melted butter<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Cream<\/div>\t\t\t
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    1. lime zest and juice of 3 limes<\/li>\t\t\t\t
    2. 3 eggs<\/li>\t\t\t\t
    3. 3.5oz powdered sugar<\/li>\t\t\t\t
    4. 10.5oz cream cheese<\/li>\t\t\t\t
    5. 5.2oz ricotta<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Preparations<\/div>\t\t\t
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      1. Cover cake pan (7nch diameter) with baking sheet<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Cake<\/div>\t\t\t
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        1. Pulverize ladyfingers and mix with powdered sugar and melted butter. Press into cake pan and keep in refrigerator.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Cream<\/div>\t\t\t
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          1. Mix eggs, powdered sugar, lime zest and lime juice and heat in a pan while stirring until it thickens. Blend cream cheese with ricotta and give one or two tablespoons of it into the warm egg cream. Then give all cream to the cheese, blend well and pour into the cake pan. Leave in refrigerator for 8 hours at least.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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            Notes<\/div>\t\t\t
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            1. Put aside some lime zest for decorating.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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              For my 11inch cake pan I duplicated all quantities and decorated it for Christmas as follows<\/div>\t\t\t
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              1. With a cookie cutter I pressed little stars into the surface of the cream. Three of them I filled with some powder of the pink ladyfingers.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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