Lemon cream cheesecake

Ingredients for 1 servings:

• 150 g ladyfingers or butter biscuits or rusks
• 125 g butter
• 1 lemon(s) (organic)
• 600 g cream cheese, reduced fat
• 300 g low-fat yogurt
• 1 pack flavoring (lemon flavor)
• 6 sheets of white gelatin
• 75 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Place the biscuits in a freezer bag and crush them into fine crumbs with a rolling pin. Melt the butter. Mix the butter and crumbs and pour into a springform pan lined with baking paper. Press firmly and refrigerate. Squeeze the lemon juice and mix the cream cheese and yogurt with a hand mixer. Soak the gelatin in cold water and then squeeze it well. Make up to 150 ml of water with the lemon juice and heat with the sugar and gelatin until the sugar is dissolved. Stir this mixture into the cream cheese/yogurt mixture and spread it over the base. Refrigerate for 3 hours. Garnish with lemon slices and lemon balm before serving.