Calories
201 kcal
Protein
27.4 g
Fat
5.1 g
Carbohydrates
10.9 g
Defrost the berries at room temperature (but not completely) or rinse the fresh fruits.
Pour ¼ cup of water into gelatine. Soak for 40 minutes. See the direction on the package. Then pour the gelatine in a pot. Cook over low heat, dissolve it (do not bring to a boil).
Mash the tablets. Put them in a packet, crush with a cup or spoonful. Next pour in milk, cheese, crushed tablets, vanillin and poppy seeds (1.5 tsp. per serving) in a bowl. Mix all ingredients until smooth.
Take the baking dish, pour the remaining seeds and ground cinnamon to the bottom. Then pour the cheese and milk mixture, evenly spreading it with a spatula. Transfer the berries over the cheesecake surface. Squeeze out the lime juice. Refrigerate the cheesecake for 3 hours.
How to get lemon/lime juice? Take out the lime from the fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lime crosswise using a sharp knife. Squeeze the lime with the cutting side up, so the seeds don’t fall into the bowl.
Bon Appetit!
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