Lemon cream cheese cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 125 g butter
• 2 lemon(s), untreated
• 525 g cream cheese
• 300 g yogurt
• 1 pinch of salt
• 1 pack of gelatin, ground
• 75 g sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours 10 minutes; Total time approx. 3 hours 45 minutes

Crumble the sponge fingers completely in a freezer bag using a rolling pin or your hands. Melt the butter and mix it with the crumbs. Press the mixture into a 26 cm springform pan lined with baking paper to form the base. Squeeze the juice from the lemons and finely grate the zest of one lemon. Mix the cream cheese, yogurt, salt, and lemon zest with a hand mixer. Soak the gelatin in 6 tablespoons of cold water for 10 minutes. Make up to 100 ml of lemon juice with water and heat with the gelatin and sugar (do not boil) until the gelatin has dissolved. Quickly stir into the cream. Pour the cream into the springform pan and let it set in the refrigerator for at least 3 hours.