spoonsparrow Cheesecake-Yogurt Tart

Ingredients

• 150 g Whole grain butter biscuits
• 125 g Butter
• 6 sheets Gelatin
• 1 Lemon
• 500 g Cream cheese (13 % fat)
• 400 g Yogurt (1.5 % fat)
• 125 ml Orange juice
• 50 g Raw sugar
• 1 handful fresh fruits (as desired)

Instructions

1. 1.

   Place biscuits in a large freezer bag. Seal the bag and crumble the contents completely with your hands or a meat tenderizer.

2. 2.

   Line a springform pan with baking paper. Melt butter in a small saucepan, mix with crumbs, and then press firmly into the springform pan with your hands or a spoon.

3. 3.

   Soak gelatin sheets in cold water for about 5 minutes. Squeeze the lemon and measure out 2 tbsp of juice.

4. 4.

   Mix cream cheese, yogurt, and lemon juice with a hand mixer.

5. 5.

   Heat orange juice and sugar in a saucepan while stirring until the sugar dissolves. Remove from heat and dissolve the squeezed gelatin in it.

6. 6.

   Stir the gelatin-juice mix into the cream cheese mixture.

7. 7.

   Pour the cream cheese cream onto the crumb base in the springform pan and refrigerate the cheesecake for at least 3 hours. Garnish with fresh fruit as desired before serving.