Cream cheese apricot cake

Ingredients for 1 servings:

• 200 g biscuits (chocolate)
• 70 g butter
• 600 g cream cheese
• 300 g yogurt
• 3 tbsp lemon juice
• 1 can apricot(s)
• 6 sheets of 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, seal the bag, and completely crumble the contents with a rolling pin or your hands. Melt the butter, mix it with the crumbs, and press it into a springform pan lined with baking paper. Blend the cream cheese, yogurt, and lemon juice in a mixer. Finely dice the apricots. Briefly soak the gelatin in cold water and then squeeze out the excess liquid. Heat with sugar and 150 ml of apricot juice until the gelatin has dissolved. Quickly stir into the cream cheese mixture, then fold in half of the apricot cubes. Pour the mixture into the springform pan and chill the cake for 3 hours. Arrange the remaining apricot pieces decoratively on top of the cake.