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🍰 Simple Lemon Cream Cheese Cake

293 kcal · 30 min · 4 servings

Ingredients

• 150 g whole wheat butter cookies
• 125 g yogurt butter
• 6 sheets gelatin
• 1 lemon
• 500 g cream cheese (13% fat)
• 400 g yogurt (1.5% fat)
• 125 ml orange juice
• 50 g whole cane sugar
• 1 handful fresh fruits (to taste)

Instructions

1. 1. Place the cookies in a large freezer bag.
2. 2. Seal the bag tightly.
3. 3. Crush the cookies into fine crumbs using your hands or a meat mallet.
4. 4. Line a springform pan with baking paper.
5. 5. Melt the butter in a small saucepan.
6. 6. Mix the melted butter with the cookie crumbs.
7. 7. Press the crumb mixture firmly into the bottom of the springform pan.
8. 8. Place the gelatin leaves in cold water for about 5 minutes.
9. 9. Squeeze the lemon.
10. 10. Measure out 2 tablespoons of lemon juice.
11. 11. Whisk the cream cheese, yogurt, and lemon juice together with a hand mixer.
12. 12. Heat the orange juice and sugar in a saucepan while stirring.
13. 13. Remove the saucepan from the heat once the sugar has dissolved.
14. 14. Squeeze the soaked gelatin well.
15. 15. Dissolve the gelatin in the warm orange juice and sugar mixture.
16. 16. Stir the gelatin mixture into the cream cheese cream.
17. 17. Pour the cream onto the crumb base in the springform pan.
18. 18. Chill the cake for at least 3 hours.
19. 19. Garnish the cake with fresh fruit as desired before serving.

Nutrition per serving

• kcal: 293
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 27 g