|525 g||cream cheese|
|150 g||oat cookies|
|3 tbsp||lemon juice|
Add gelatin a bowl with water and set aside for approx. 8 - 12 min. Melt butter in a pot over medium-low heat. Add cookies to a freezer bag, tightly seal, and crush cookies with a rolling pin. Transfer cookie crumbs to a bowl, pour in melted butter, and stir until combined.
Add cookie crumb mixture to a springform pan and press firmly into bottom of springform. Mix cream cheese and yogurt in a bowl. Juice lemon, remove seeds from vanilla bean, and add to bowl. Mix well to combine.
Add soaked gelatin along with the water and sugar to a pot. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Add to cream cheese mixture and stir to combine.
Pour the cream cheese mixture onto the crust in the springform and distribute evenly. Lightly tap on the countertop to release air bubbles. Transfer to the fridge for approx. 3 hours. Enjoy!
Add soaked gelatin with the water and sugar to a pan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Add this to the cream cheese mixture and stir to combine.
Pour the cream cheese mixture onto the crust in the baking form. Spread it evenly. A spatula can be helpful. Lightly tap on the countertop to release air bubbles. Transfer the baking form to the fridge and chill the cheesecake for approx. 3 hours.
Dip a knife into hot water and carefully run the knife along the outside of the cake. Remove the baking form and transfer the cheesecake on a cake platter. Enjoy!