Strawberry Cheesecake

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

Place a bottomless springform cake tin on a dish, put the biscuit mixture directly into the springform on the 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.

Whip the sugar and eggs until fluffy and 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.

Whip Emborg Whipping Cream until it is firm. Mix the cooled chocolate into the egg mixture.

Add the gelatine to the egg mixture and gently fold in the cream. Pour the mousse over the biscuit base.

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 juice.

Mix with the rest of the strawberry juice and pour over the set cake - cool for at least 3 hours in the fridge.