No-Bake Lime Jello Cake

Name: No-Bake Lime Jello Cake
Ingredients: 200 g cookies (like shortbread or butter cookies); 100 g butter; 500 g sour cream; 150 g cream cheese (Almette, Philadelphia, or Mascarpone); 120 g sugar; 1 packet vanilla sugar (10 g); 1 packet gelatin (10 g); 1 packet green jello (kiwi flavor); 1 lime (can be substituted with a lemon); 1 sprig of mint (optional)

This cake turned out incredibly tender, light, and just melts in your mouth. I'm really happy with how it came out. If you can't find cream cheese, you can substitute it in a pinch with cottage cheese pressed through a sieve, or a plain ready-made cottage cheese dessert with no added flavors (just keep in mind that if it's already sweetened, you'll want to reduce the amount of sugar in the recipe a bit). If you can't find a lime, a lemon works great as a substitute — besides, the lime is more of a decorative element here than a flavor one.

Ingredients:

200 g cookies (like shortbread or butter cookies)
100 g butter
500 g sour cream
150 g cream cheese (Almette, Philadelphia, or Mascarpone)
120 g sugar
1 packet vanilla sugar (10 g)
1 packet gelatin (10 g)
1 packet green jello (kiwi flavor)
1 lime (can be substituted with a lemon)
1 sprig of mint (optional)

How to cook no-bake lime jello cake

Crush the cookies in a food processor (if you don't have one, place them in a zip-lock bag and roll with a rolling pin).

Melt the butter in the microwave. Add the crushed cookies and mix well.

Take a springform pan (mine is 22 cm in diameter). You can line the bottom with a circle of parchment paper to make it easier to transfer the cake later. Pour the crumbs into the pan, spread them out, and press down firmly. Refrigerate for 20–30 minutes.

Combine the gelatin with 100 ml of water and let it bloom for 10 minutes (or for however long the package directs).

Place the gelatin over low heat and warm to approximately 40–50°C. Stir until the gelatin is completely dissolved. Let it cool.

Cut 1/4 off each end of the lime and squeeze the juice from those pieces (you should get about 2 tbsp). Set the middle section of the lime aside for garnish. Beat together the sour cream, cream cheese, sugar, vanilla sugar, and lime juice until the sugar is dissolved.

Pour in the cooled gelatin while beating with a mixer at the same time.

Pour the mixture into the pan over the cookie crust. Refrigerate for 1–2 hours.

Prepare the jello according to the package directions, but reduce the amount of water by 50 ml. Let it cool.

Pour the jello over the set sour cream layer. Refrigerate the cake for 4–5 hours until fully set.

To remove the springform ring without damaging the edges of the cake, I recommend using a regular hair dryer. Evenly warm the outside of the ring with the hair dryer for about a minute, then carefully unlatch the form.

Slice the remaining section of lime into 6 thin rounds, make one cut to the center of each slice, and twist. Garnish the jello cake with the lime twists and mint.