Amaretto cream cheese cake

Ingredients for 1 servings:

• 200 g ladyfingers
• 100 g butter, soft
• 800 g double cream cheese
• 300 g sugar
• 1 packet of vanilla sugar
• 130 ml condensed milk
• 2 tbsp lemon juice
• 100 ml Amaretto
• 2 packs of gelatin (12 sheets)
• Water for soaking
• 250 ml cream
• e.g. dark chocolate
• n. B. Cookie(s) (Amarettini)
• e.g. strawberries or raspberries

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

without baking

Finely grate the sponge fingers. Mix them with the softened butter, then transfer the mixture to a springform pan and press firmly into the pan. Soften the gelatine in cold water. Mix all ingredients except the gelatine and cream thoroughly. Dissolve the softened gelatine and quickly stir it into the mixture. When the gelatine sets (when the mixture begins to set), whip the cream until stiff and fold it into the cream. Pour everything onto the biscuit base and let it set in the refrigerator for at least 4 hours. Decorate attractively with dark chocolate, amaretti biscuits, strawberries, or raspberries, if desired.