Strawberry Cheesecake

Melt Emborg Salted Butter in a saucepan, remove it from the heat and crush the biscuits into the butter.

Place the biscuit mixture into a springform cake tin dish and press it down well.

Place half of the gelatine sheets in cold water for about 10 minutes.

Chop the chocolate for the mousse into small pieces and melt it over a water bath.

Whisk the sugar and eggs until fluffy and sugar is dissolved, out 6 minutes. Then mix Emborg Cream Cheese in together with the lime zest.

Remove the gelatine from the water and melt it in another bowl with lime juice over the water bath.

Mix the cooled chocolate into the egg mixture. Then, whip Emborg Whipping Cream until it is firm.

Add the gelatine to the egg mixture and gently fold in the whipped cream. Pour the mousse over the biscuit base and level the top surface with a spatula.

Leave it to cool in the fridge for a few hours.

Soak the remaining gelatine for approximately 10 minutes.

Heat half of the strawberry juice in a pot. Take the gelatine out of the water and melt the gelatine directly in the warm strawberry juice.

Add in the rest of the strawberry juice, give it a quick stir to combine, then pour over the set cheesecake - cool for at least 3 hours in the fridge.