Strawberry cream cheese cake

Ingredients for 1 servings:

• 150 g butter, melted
• 300 g biscuits (butter biscuits, possibly wholemeal), crumbled
• 1 packet of pudding powder (strawberry flavor)
• 400 ml milk
• 3 sheets of white gelatin
• Water for soaking
• 400 g double cream cheese
• 250 g cream cheese
• 50 g sugar
• 2 tbsp sugar
• 5 tbsp lemon juice
• 1 tsp vanilla flavor
• 1 bowl of strawberries

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

delicious, refreshing cake

For the base, mix the melted butter with the crumbled biscuits and press into a 26 cm springform pan (works well with a potato masher). Form a small edge. Chill for 30 minutes. If you prefer a crispier crust, bake the cake in a preheated oven at 170°C for about 10 minutes. Then let it cool in the refrigerator for 30 minutes. Prepare the pudding according to the package instructions, using only 400 ml milk and 2 tablespoons of sugar, and let it cool slightly. Soak the gelatin for 10 minutes. Meanwhile, mix the cream cheese with the quark, 50 g sugar, lemon juice, and flavoring. Hull and dice the strawberries. Dissolve the gelatin in a saucepan over low heat, add 2 tablespoons of the cream cheese mixture, mix vigorously, and stir into the remaining cream. Spread 1/3 of the cream on the base, then add some diced strawberries, drizzle with some strawberry pudding, and continue until the cream covers the entire cake. Refrigerate for about 2 hours and decorate as desired.