No-bake cream cheese cake

Ingredients for 1 servings:

• 34 ladyfingers
• 2 slices of rusk
• 125 g butter
• 2 cups of sweet cream
• 7 tbsp sugar
• 1 bag of vanilla sugar
• 200 g cream cheese
• 3 tbsp curd
• 1 lemon(s), the juice
• 1 pack of jelly (lemon flavor)
• 2 packs of cream stiffener, optional
• 125 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Crumble the sponge fingers and rusks, mix with butter. Set some of the crumbs aside for decoration. Place the remaining crumbs in an ungreased springform pan without a hole insert, spread them out, and press them down firmly. Place the pan in the refrigerator. Mix the cream cheese and quark with 4 tablespoons of sugar. Add the lemon juice. Let the lemon jelly swell in a pot with water for about 10 minutes. Add 3 tablespoons of sugar and heat, but do not boil. Then cool in a bain-marie. Whip the cream until stiff, adding cream stabilizer if desired. Fold the lemon jelly into the cheese mixture, then fold in the cream. Pour the finished mixture onto the base and spread it evenly. Sprinkle the remaining crumbs on top and let the cake set in the refrigerator.