Philadelphia cake

Ingredients for 1 servings:

• 200 g cream cheese
• 200 g ladyfingers
• 100 g butter, soft
• 100 g sugar
• ½ liter whipped cream
• 1 pack of cream stiffener
• 2 packets of vanilla sugar
• 1 pack of lemon-flavored jelly for 500 ml
• 2 lemons

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Lemon-flavored cream cheese cake

Prepare the jelly according to the instructions (use a small amount of water). Use 2 tablespoons of the sugar. Chill (see above). Grind the sponge fingers. Reserve 1/2 cup for sprinkling on the cake. Mix in 100g of softened butter. Turn the bottom of a springform pan upside down and grease well (additional butter is required!). Spread the crumbs mixed with butter evenly on the springform pan and press down firmly. Mix the cheese with the remaining sugar, the lemon juice, and the vanilla sugar. Add the cooled jelly (it shouldn’t be completely firm yet, see above). Whip the cream with the cream stiffener until stiff and carefully fold in. Pour the mixture into the springform pan and smooth it down. Sprinkle the reserved crumbs evenly over the top and chill in the refrigerator overnight, ideally overnight.