Quick info

  • Servings: enough for a 24 cm (9.4 in) cake (8–12 people)
  • Prep: 15 minutes
  • Tools: large bowl, electric mixer, small saucepan, spatula
  • Heads-up: needs gelatin as a thickener and at least 2 hours chilling in the fridge

Ingredients

For the cream:

  • 250g (8.8 oz) cream cheese (Philadelphia or similar)
  • 250g (8.8 oz) plain yogurt (regular or Greek)
  • 100g (3.5 oz) sugar
  • 1 tablespoon vanilla extract
  • 250g (8.8 oz) heavy cream
  • 12g (0.4 oz) gelatin sheets

For the classic base (for a 24 cm / 9.4 in pan):

  • 250g (8.8 oz) plain dry cookies
  • 125g (4.4 oz) melted butter

Method

  1. Soak the gelatin. Put 12g (0.4 oz) of gelatin sheets in cold water for about 10 minutes.
  2. Whisk the creamy base. In a bowl, combine the cream cheese, yogurt, sugar and vanilla extract. Beat with an electric mixer until smooth and even.
  3. Add the cream. Pour in the cream and keep whisking until the mixture is soft but holds its shape.
  4. Fold in the gelatin. Squeeze out the gelatin and melt it in a small saucepan with 2 teaspoons of water over low heat. Pour the melted gelatin into the cream and whisk again for a few seconds to spread it evenly.
  5. Assemble. Crush the cookies, mix them with the melted butter and press the mixture into the base of the pan. Pour the cream on top and let it firm up in the fridge for at least 2 hours.