Philadelphia cappuccino cake

Ingredients for 1 servings:

• 200 g biscuits (amarettini)
• 125 g butter
• 600 g double cream cheese
• 300 g yogurt
• 10 tsp, heaped coffee powder (cappuccino or cream cappuccino instant)
• 6 sheets of gelatin
• 75 g sugar
• 150 ml water

Instructions

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

simply heavenly

Place the amaretti biscuits in a freezer bag and crush with a rolling pin. Melt the butter, mix with the biscuit crumbs, and pour into a springform pan lined with baking paper (or into a cake ring). Press firmly with a spoon and chill in the refrigerator. In a mixing bowl, mix the cream cheese with the yogurt. Add up to 10 teaspoons of instant cappuccino powder (to taste) and mix with a mixer/hand mixer. Soak the gelatin in cold water for 5 minutes, squeeze out the excess water, and dissolve it in the water with the sugar – do not let it get too hot. Once the gelatin is completely dissolved, quickly whisk about 4 tablespoons of the cream cheese mixture into the gelatin mixture. Combine with the remaining cream cheese mixture in the mixing bowl using the mixer on the lowest speed. Pour the cream cheese mixture into the springform pan and chill in the refrigerator for at least 3 hours. Before serving, you can decorate the cake with chocolate shavings or cocoa powder, for example. It also tastes great with low-fat cream cheese.