No-bake Cheesecake with Isigny Sainte-Mère Fromage frais, speculoos & Lime

Preparation

1. Crush the speculoos biscuits into fine crumbs. Mix with the melted butter.

   Press the mixture firmly into the base of a lined pan. Refrigerate for 30 minutes.

   Soak the gelatin sheets in a bowl of cold water for 10 minutes until softened.

   Squeeze the lime. Gently warm the juice and add the drained gelatin sheets, stirring until fully dissolved.

   In a bowl, mix the fresh cheese and cream cheese with the icing sugar and lime zest until smooth.

   Gradually add the lime juice with the dissolved gelatin, mixing continuously.

   Pour the mixture over the biscuit base and smooth the surface.

   Refrigerate for at least 6 hours, preferably overnight.

   Carefully remove from the pan and decorate as desired (lime zest, lime wedges, fresh fruit).