Lemon cream cheese cake with Cuajada

Ingredients for 1 servings:

• 200 g ladyfingers
• 150 g butter
• 300 g cream cheese
• 400 ml milk
• 1 sachet(s) of powder (Cuajada), see instructions in preparation
• 1 bag of jelly, sugar-free, lemon flavor, for 500 ml water
• 150 g sugar
• 20 g vanilla sugar
• 300 ml cream
• 1 lemon(s), juice and zest
• 1 lemon(s) or other fruit

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 45 minutes

without baking

Crumble the sponge fingers into a freezer bag and a rolling pin – or in a food processor – and mix with the melted butter. Line the bottom of a springform pan with baking paper, spread the mixture evenly, and press it down. Then refrigerate for about 1 hour. Gently heat the milk, cream cheese, and Cuajada powder in a saucepan over low heat, stirring well. Once well blended, add 75g of the sugar and vanilla sugar, continue stirring, and bring to a boil for about 1-2 minutes. Remove from the heat. Then add the lemon juice (about 5 tablespoons) and the lemon zest. Let the mixture cool until lukewarm, stirring occasionally to prevent a skin from forming. Prepare the jelly according to the package instructions, using only half the amount of water and 75g of sugar. Let it cool until it begins to set slightly. Gradually add the jelly to the milk and cream cheese mixture and mix well. Chill the cream until it begins to set slightly. Then fold in the stiffly whipped cream and spread the mixture onto the base. Decorate with lemon segments. Leave to set overnight in the refrigerator. Note: Cuajada is actually the name of a dairy product made from sheep’s milk. cuajar = to curdle, to thicken. This powder causes milk, including cow’s milk, to thicken. It also contains the rennet needed for cheesemaking. It is available in stores that carry Spanish or Portuguese groceries, or from major online retailers.