Biscuit bottom.

• Put the biscuits in a freezer bag and crush them with your hand or a baking roll.
• Melt the butter with low heat and stir it with the crushed biscuits and cinnamon.
• Push the mass into the bottom of the Springform Pan.
• The biscuit bottom should bake in the oven for 10 minutes at 175° C degrees.
  
• Before the Cream Cheese Cream comes on, the biscuit bottom must completely cool down in the Springform Pan.

Cream Cheese Cream.

• lay the Gelatine Leaves in cold water for about 10 minutes and then take the Gelatine Leaves out of the water,
• twist them lightly and gently melt them over a water bath.
• While the Gelatine Leaves is in cold water, whip the cream to whipped cream in a bowl.
• Whip cream cheese, Powdered sugar, cranberry and grated shells from 2 limes together in a bowl.
• Stir 5 tablespoon whipped cream, along with the melted Gelatine.
• Then stir the rest of the whipped cream, together with the cream cheese cream.
• Finally stir the Gelatine into the cream mixture together with the cream cheese cream.
• Spread the cream on the top of the Biscuit bottom in the Springform Pan.

Then put the cake in the refrigerator for at least 4 hours.

If the cake is to be used later, it must be stored in a refrigerator.

Bon appetite.