Honey cream cheese cake (no baking)

Ingredients for 1 servings:

• 150 g ladyfingers or butter biscuits
• 125 g butter
• 3 packs of cream cheese (175g each)
• 300 g yogurt (1.5% fat)
• 4 tbsp honey
• 3 tbsp lemon juice
• 1 pack of gelatin, ground
• 95 g sugar
• 75 g walnuts
• 1 tbsp butter

Instructions

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

with caramelized walnuts

Crumble the sponge fingers completely with a rolling pin or your hands. Melt 125g butter, mix with the crumbs, and press into a springform pan lined with baking paper (a 26cm springform pan will make the cake taller). Mix the cream cheese, honey, yogurt, and lemon juice with a mixer. Prepare the gelatin with 75g sugar and 150ml water according to the package instructions. Quickly stir into the cream cheese mixture. Pour the mixture into the springform pan. Chill the cake for at least 3 hours. Place the walnuts in a saucepan with 20g sugar and 2 tablespoons of water. Heat gently, stirring, until the water has evaporated and the sugar has crystallized around the walnuts. Add 1 tablespoon of butter, stir in, and heat for another 1-2 minutes. Spread the walnuts on baking paper, spread them apart, and let them cool. Sprinkle the nuts on the cake just before serving and decorate it.