Lime and Strawberry Cheesecake

Make your strawberry concentrate first. Place the strawberries cut in halfs in a bowl with 50 g sugar, 1/2 lime zest and juice.

After 20 minutes, heat with 50 g of sugar. Let cook at medium heat for 5-6 minutes.

Place the gelatine sheets in cold water so that it softens.

Mix the fruits and cook again 2-3 minutes.

Remove from the heat, add the drained gelatine sheets. Mix until dissolution.

Set aside.

Crush your graham crackers or Speculoos with a rolling pin until very fine crumbs form.

Pour crumbs into a bowl and add the melted butter, and stir until well combined.

Press flat the crumb mixture into a springform pan. Chill crust in your fridge.

Mix the lemon zest, lemon juice, vanilla powder and sugar.

Add the cream cheese until smooth.

Whip the cream in order to make a chantilly (without sugar !). And add it to the cream cheese mixture with a spatula.

Place the 10-12 strawberries cut in half against the springform pan.

Pour the filling into the crust; smooth the top with a rubber spatula.

Set aside in your fridge.

When the strawberry concentrate is at room temperature, spread on the cheesecake and set aside in the fridge for 3 hours.

When serving, add fresh fruits on top.