A cake very easy to prepare and extremely greedy. On a cheesecake base that is however dampened in the sweetness of lime juice and zest. In a few steps you can get a refined summer dessert to enjoy with friends!

Ingredients

6-8 servings

For the tart

• 200 g of “digestive” type biscuits

• 80 g of butter

• 350 g of condensed milk

• 3 egg yolks

• 1/2 cup of pine nuts

• 3 files

To garnish

• whipped Cream

• fresh mint

• 1 lime

Method

Start with the preparation of the base. Sprinkle cookies with a mixer. In a pan, melt the butter in a bain-marie, remove it and mix it with the blended biscuits, stirring carefully. Now roll the mixture into a 24 cm diameter hinge mold. Previously buttered. Distribute it evenly by pressing it a little to obtain the same thickness in every part. Put the mold in the fridge and leave it for at least two hours to make the base firm. In the meantime, dedicate yourself to the preparation of the cream by combining in a large bowl the egg yolks, condensed milk, grated rind and the juice of the 3 lime. Blend everything with the aid of electric whips and when you have obtained a well-mixed mixture add the pine nuts and stir. Pour the mixture into the mold, leveling it well with a spatula or with the back of a spoon. Place in a hot oven at 180 degrees and cook for 35 minutes. Remove the cake and let it cool. Turn it over and put it on the serving plate, storing it in the refrigerator until ready to serve. Garnish the lime and pine cheesecake tart with whipped cream, a few leaves of fresh mint and slices of lime.

A fresh and different cheesecake. Excellent if accompanied by bubbles! Try it and let me know how you find it!

Good day

Ilde