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1
Strain the yogurt by placing it on kitchen paper in a sieve set over a bowl, cover with another sheet of paper, place a weight on top, and let drain for about 1 hour.
2
Melt the butter by microwaving at 600W for 30 seconds, then mix well to ensure fully melted.
3
Crush the biscuits in a bag, add the melted butter, and mix until the butter is evenly absorbed throughout.
4
Press the biscuit mixture into the cake pan, spread evenly with a rubber spatula, and refrigerate until needed.
5
Place the powdered gelatin in a bowl, add hot water, and mix well to dissolve completely.
6
Warm the cream cheese in the microwave at 600W for 30 seconds, then beat thoroughly with a rubber spatula until softened.
7
Add the granulated sugar and mix, then add the lemon juice and stir well.
8
Add the drained yogurt and mix thoroughly.
9
Whip the heavy cream until it reaches soft peak stage, achieving a light and fluffy texture.
10
Gently fold the whipped cream into the cheese mixture using an upward folding motion.
11
Warm the mixture in the microwave at 600W for 1 minute, then mix thoroughly.
12
Temper the gelatin by pouring a small amount of the cream mixture into it and mixing, then pour this back into the main mixture and stir well.
13
Strain the mixture through a sieve to achieve a smooth texture.
14
Pour the mixture into the chilled cake pan and refrigerate for approximately 6 hours until fully set.
15
Warm the sides of the cake pan with a warm damp cloth for about 10 seconds, then carefully unmold.
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