Cream Cheese Cake, Homemade

A simple but delicious cake recipe:

Cook 1 package of Jell-O lemon according to package directions.

However, use only 250 ml of water instead of 500 ml and refrigerate. Fill 150g biscotti into a large freezer bag, seal the bag and crumble the contents completely with a pasta walker or possibly your hands. Melt 125g butter, mix with the crumbs and press into a cake springform pan lined with parchment paper.

Mix 600 g cream cheese heavy cream, 300 g yogurt and 3 tbsp juice of one lemon with a hand mixer. Boil 1 package of cake glaze clear, 75 g sugar and 150 ml water in a small saucepan and stir into the cream cheese cream. Spread 200 g raspberries evenly on the cake base. Pour the cream cheese cream on top of the raspberries in the cake springform pan and spread the liquid Jell-O evenly on top. Place the cake in the refrigerator for about three hours.

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