Make the cookie crust. Put the plain biscuits (cookies) in a bag and crush. Add butter that's been melted in the microwave, and mix well.
Press the cookie crust mix on the bottom of a cake tin using a spoon.
Put the Oreo cookies in a bag too and crush. Press on top of the cookie crust from Step 2. If you omit the cream filling, mix in a little melted butter to the crumbs.
Put the egg whites and 1/3 of the granulated sugar in a bowl, and beat to make a meringue. Then chill in the refrigerator until later use. Dissolve the gelatin in water in a bowl held over a pan of hot water.
Put the cream in a separate bowl, and whip until thickened. If you are not going to whip it, use 200 g.
Put the cream cheese and the remaining granulated sugar in a separate bowl. Add the lemon juice and mix until the sugar is dissolved with the bowl held over a pan of hot water. Add the yogurt.
Add the dissolved gelatin and the cream to the bowl from Step 6 in that order (if the gelatin is warm, the batter will become soft and easy to mix).
Add the meringue from Step 4 in 2 to 3 batches, mixing between additions. You can mix it completely if you like, but I leave it about 2/3 mixed.
If the mixture stiffens up right away and is hard to mix, heat briefly over a pan of hot water. Pour the batter into the mold. Agitate the mold from to even out the surface, and chill in the refrigerator.
Chill for half a day, and it's done. Pour on some fruity sauce to taste.
Story Behind this Recipe
I wanted to serve my children a no-bake cheesecake so I thought up this recipe for a very mild version.
If you beat the egg whites first, then do the cream, and finally the cream cheese, you don't have to wash the hand mixer in between steps. You can use heavy cream instead of the yogurt, for a total of 200 g. If you want a richer, thicker texture, add more cream cheese or yogurt and decreasing the other ingredients.