Hugo's cheesecake

Benton Mccarty
4 1
45 mins
45 mins


Servings: 12
  • 175 g Butter biscuits
  • 125 g Butter
  • 700 g Double cream cheese
  • 7-10 Tbsp grated peel of 1 organic lime
  • 1/8 l Prosecco
  • 9 sheets white gelatine
  • 75 ml Elderflower syrup (bottle)
  • 350 g Whipped cream
  • 125 g + 2 tablespoons sugar
  • 2 stem(s) Mint
  • baking paper
  • 1 large freezer bag


  1. 1

    Line a springform pan (26 cm Ø) with baking paper. For the base, put cookies in a freezer bag, close it and roll over with a dough roll until the cookies are finely crumbled. Melt butter.

  2. 2

    Mix with cookie crumbs. Press to a base in the mould. Chill for at least 30 minutes.

  3. 3

    For the cream, briefly stir cream cheese, lime zest and Prosecco until smooth. Soak the gelatine in cold water. Heat the syrup in a small pot. Squeeze the gelatine and dissolve in the syrup while stirring.

  4. 4

    Take the pot off the stove. First stir about 2 tbsp. cream cheese cream into the gelatine syrup, then into the remaining cream cheese cream. Whip the cream until stiff, while pouring in 125 g sugar. As soon as the cream starts to gel, fold the cream into the cream cheese mixture.

  5. 5

    Spread loosely on the biscuit base. Cover and chill for at least 4 hours.

  6. 6

    For the green sugar, wash mint and pat dry well. Finely chop the leaves with 1 tablespoon of sugar in the universal chopper. Mix in 1 tablespoon of sugar. Sprinkle over the cake just before serving.

Nutrition Facts

450 kcal
27 g
34 g
5 g