INGREDIENTS:
200 g of cookies (“Petit Beurre” type);
500 g of Ryazanka;
100 g of butter;
150 g of sweet cheese;
120 g of sugar;
a bag of gelatin (10 g);
a bag of vanilla sugar (10 g);
lime (or lemon);
package of “Kiwi” jelly;
sprig of mint (optional).
METHOD OF COOKING:

1. Prepare the base for the cheesecake: grind the biscuits with a blender or food processor. If you do not have such devices, put the cookies in a bag and crush them with a rolling pin.
2. The butter should be left in a warm place to soften. If you did not have time or forgot to do this, heat it in the microwave or in a water bath.
3. Place the crushed cookies and butter in a bowl. Mix them very well.
4. Then take a baking sheet with removable walls (diameter – 22 cm) and line its bottom with baking paper.
5. Put the shortcrust pastry in a mold, distribute evenly and press well.
6. Put the dough in the refrigerator for 30 minutes and start preparing the cheese cream.
7. Put the gelatin in 100 ml of water and let it swell for 10 minutes (or according to the manufacturer’s recommendations on the envelope).
8. Then we put it on a small fire and heat it to a maximum of 50ºC – no need to boil! Do not forget to stir the liquid until the gelatin grains are completely dissolved. Let it cool.
9. Wipe the cheese through a strainer in advance to obtain a uniform (not grainy) consistency.
10. Mix with sugar, cream, vanilla sugar and juice squeezed from about ¼ lime (you should get 2 tablespoons of juice). 11. Use the remaining lime to decorate the cheesecake.
11. Mix the appropriate composition until the sugar is completely dissolved. Use a deep bowl for this, from which splashes of cream will not jump.
12. While continuing to mix, pour gelatin in a thin stream.
13. Pour the resulting cream over the biscuit layer and put the cheesecake in the refrigerator for 1-2 hours.
14. Take a package of “Kiwi” jelly and prepare it according to the instructions on the package, reducing the amount of water by 100 ml. Allow the jelly to cool.
15. Take the cheesecake out of the refrigerator and pour the jelly over the frozen cheese layer.
16. Then put the finished cake in the refrigerator for another 4-5 hours so that all the layers are completely hardened.
17. Do not forget to remove the cheesecake from the mold before serving. Garnish with lime wedges and mint leaves.

Enjoy this refreshing dessert with your loved ones!