Ingredients for 4 people
For the base
- 250 gr. digestive type cookies
- 100 gr. butter (melted)
For the
- ½ kilo of strained yogurt
- 250 g cream cheese
- 1 can of sweetened condensed milk
- Or a glass of lemon juice
- lemon zest
- 4 jelly leaves
Implementation
- First we put the jellies in a bowl with a little cold water. Pour the broken cookies in the blender and crush them into a powder.
- Put them in a bowl and mix them with the butter.
- We take a hoop or a mold with a removable bottom and after we spread an oil paste, we spread the biscuit mixture on top.
- Press it upside down with a spoon so that it is evenly spread over the entire surface.
- Place the hoop in the refrigerator and let the base tighten well.
- Meanwhile, pour the yogurt into a deep bowl, along with the cream cheese and sweetened condensed milk and mix well.
- Heat the lemon juice in a kettle, squeeze the jellies well and pour them into the kettle to dissolve.
- Add them to the yogurt mixture, together with the lemon zest and mix.
- Remove the hoop from the refrigerator and spread the cream with the yogurt and lemon over the cookie base.
- Put the hoop back in the fridge and wait at least 3-4 hours for the cream to set well.
- Then, unmold the cake, cut it into portions and serve, garnishing with lemon zest.