Cheesecake bites

Soak the gelatin leaves in ice-water for a few minutes.

Combine well the crushed biscuits and the melted butter and then set on the side.

Warm up half of the double cream with the previously bloomed gelatin leaves (make sure the gelatin is well melted).

In a bowl, combine the leftover double cream, icing sugar, lime zest, cream cheese, hot double cream, and gelatin leaf with an electric whisk until you reach a firm texture.

Take the pistachio praline and cheesecake mix and transfer them in 2 separate piping bags.

Take your silicone mold and start filling the half-bottom part of your mold with the cheesecake piping bag.

Tap the mold on your table a couple of times to spread the mixture evenly.

Fill the center of the mold with a little pistachio praline and tap the mold on the table another time.

Fill up the half-upper part of the mold with the cheesecake mix.

Take your biscuits and butter crumble and pour it on top of every mold-hole.

Freeze for a couple of hours.

In the meantime, blend the red berries with the sugar until smooth. Strain with a fine strainer.

Bring to a boil. Add agar agar powder to the red berries sauce. Bring to a boil again for 2 minutes.

Blend well until smooth and set on the side making sure that the temperature remains warm.

Once the cheesecake bites are frozen, remove them from the silicon mold. Then, insert a toothpick in the center of the cheesecake bite.

Take the red berries glaze and dip the cheesecake bites well in it.

Let the cheesecake rest so the glaze can set and you are ready to go!