Philadelphia cake with strawberries and chocolate

Ingredients for 1 servings:

• 200 g biscuits (butter)
• 150 g butter or margarine
• 100 g dark chocolate
• 3 packs of cream cheese, e.g. Philadelphia, natural, 175 g each
• 150 g natural yogurt
• 200 g whipped cream
• 1 pack of cake glaze, red or clear
• 75 g sugar
• 500 g strawberries, less to taste
• e.g. lemon juice, or vanilla pulp or flavoring

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

The chocolate makes the cake something special!

Line a 26cm springform pan with baking paper and cover the bottom. Press the butter biscuits into a bag until very small, e.g., using a meat tenderizer, or chop them not too finely in a mixer. Melt the butter and mix it with the biscuit crumbs. Press the mixture into the bottom of the pan. Melt the chocolate in a double boiler until very runny, if necessary adding a dash of neutral-tasting oil to make it more smooth. Then carefully spread it over the bottom with a spoon. Halve the strawberries and cover the bottom tightly with them. If you like, you can also stir small pieces into the cream later. Refrigerate until the cream is ready. Beat the Philadelphia and yogurt until creamy. Add the sugar and, if desired, about 2 tablespoons of lemon juice and/or vanilla. Whip the cream until stiff peaks form and set aside. Prepare the glaze according to the package instructions and quickly fold it into the cream. Fold in the cream; do not stir, otherwise it will collapse! Pour the cream onto the prepared base and refrigerate overnight. Before serving, decorate the cake with strawberries or chocolate motifs as desired.