Reduce the cookies in crumbs and mix them with melted butter and cinnamon.
Spread the cookie-butter mixture at the bottom of a buttered mold. Tasser to get a thin layer and put in the fridge.
Beat the fresh cheese with lemon juice and yogurt.
Put the gelatin leaves in cold water to soften them.
In a saucepan, put the sugar and 150 ml of water. To boil.
Add the softened gelatin to the pan and mix until you get a homogeneous liquid.
Pour the syrup into the Fresh-Yaourt cheese preparation and mix.
Take the mold out of the fridge, and pour the cream there. Put back to the fridge. The cheesecake must stay cool for at least 3 hours.
Preparation time~ 30 min
Ingredients for 10 persons
- 150 g of cookies (type small butter)
- 85 g butter
- 600 g of fresh cheese (Philadelphia type)
- 300 g of natural yogurt
- 3 teaspoons of lemon juice
- 75 g of sugar
- 7 gelatin sheets