Pink cheesecake

Ingredients for 1 servings:

• 100 g biscuit(s), Russian bread (letter biscuits)
• 60 g butter
• 300 g double cream cheese
• 200 g yogurt (skimmed milk)
• 1 tsp lemon juice
• 1 tbsp red cake glaze
• 125 g syrup, strawberry syrup or strawberry jam

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

The hit at every girl’s birthday party!

Finely crumble about 80g of biscuits for the cake base in a food processor or in a freezer bag using a rolling pin. Meanwhile, melt the butter and knead it with the biscuit crumbs (if it’s too runny, add more biscuit crumbs, otherwise the base might crack). Spread the biscuit mixture onto the bottom of a small springform pan (mine has a diameter of 18cm) and press it down firmly. Cover and refrigerate. Meanwhile, mix together the cream cheese, yogurt, and lemon juice. Mix the cake glaze and syrup until smooth and bring to a boil once (if using jam, strain it through a sieve first to ensure there are no chunks; if you like it with jam, you can leave it in). Remove the syrup mixture from the heat and fold in 2-3 tablespoons of the cream cheese mixture, allowing it to cool slightly. Then stir the syrup mixture into the remaining cream cheese mixture. Spread the cream cheese mixture over the cake base and refrigerate for at least 2 hours. Carefully remove the cake from the tin, place it on a small plate and decorate with the remaining letter cookies.