- Ground biscuits - 2 glasses (for example - Jubilee)
- Butter - 110 Grams
- Sugar - 2 Art. spoons
- Limes - 6-8 pieces
- Eggs - 2 pieces
- Condensed milk - 2 Pieces (cans)
- Cheese Philadelphia - 200 Grams
- Sugar powder - 2 teaspoons
First we prepare the basis. To do this, take two cups of biscuits and move it to crumb with a blender. Then in a bowl, mix the crumbs with butter and sugar. We mix hands thoroughly. Then put the dough out of the crumb into a baking dish and make the borders three centimeters. Next, the base is set to bake in preheated to 180 degrees oven for 8 minutes. The basis should acquire a golden hue. From one lime, rub zest on a small grater. From the limes we squeeze juice. It should be 250 - 300 milliliters. Further in a bowl with the help of a halo mix: evaporated milk, egg, zest and lime juice. Then the filling is poured onto the cooled base and set to bake in the oven at 160 degrees for 30 minutes. We prepare topping. For this, in a deep bowl, cream cheese is beaten with sugar powder until it is airy. Topping neatly laid out on the cooled stuffing. Cheesecake sprinkled with zest and decorated with slices of lime, put in the refrigerator for at least 3 hours, and preferably for the whole night. After the cheesecake is completely frozen, we remove the form and the dessert is ready!
Servings: 6-9