Philadelphia cake with cream cheese and yogurt cream

Ingredients for 1 servings:

• 200 g butter biscuits (chocolate butter biscuits or regular)
• 175 g butter
• 500 g cream cheese, natural
• 250 g natural yogurt
• 70 g sugar or icing sugar
• 2 sachets of Gelatinefix or 5 sheets
• 90 g butter or cream
• 100 g dark chocolate
• 1 bowl of raspberries
• 1 bowl of blueberries

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

without baking

For the base, melt the butter in the microwave (1 minute, increase in 10-second increments if necessary) or in a saucepan on the stovetop. Crumble the butter cookies. To do this, place the cookies in a zip-top plastic bag or a cloth bag and roll them over the bag several times with a rolling pin or a bottle. Mix the slightly cooled butter with the cookies and pour into a greased or lined springform pan, pressing down firmly. Refrigerate the pan for 30 minutes. For the filling, mix the cream cheese and yogurt in a bowl. Add the gelatin fix according to the instructions. Stir in the sugar. Spread the cream over the cookie base. Refrigerate the cake pan for at least 30 minutes. For the ganache, melt the butter and chocolate in the microwave (1 minute, increase in 10-second increments if necessary) or in a saucepan on the stovetop. If using cream: Briefly boil the cream in a saucepan, remove the pan from the heat, and stir in the chocolate. Spread the ganache over the cake (either as a “lid” or by removing the cake ring first and letting the ganache “drip” down the cake). Optionally, you can decorate the cake with fresh blueberries and raspberries, for example.