[Prep] Line the cake pan with parchment paper. Preheat the oven to 180℃. Soften the powdered gelatin in water.
[Crust] Microwave the butter for 1.5 - 2 minutes until soft. Crush the cookies finely using a food processor. Mix in the butter.
[Crust] Pack Step 2 in the cake pan lined with paper from Step 1. Pack the cookie crumbles with the back of a spoon to make it smooth and hard.
[Crust] Bake Step 3 in a 180℃ oven for 10 minutes. Let it cool. Put the gelatin from Step 1 in the oven after baking the crust and let it melt in residual heat.
[Cheesecake Filling] Put cream cheese in a microwave-safe bowl and microwave for 2 to 3 minutes. Then knead until it becomes creamy.
[Cheesecake Filling] Add sugar, lemon juice, and then plain yogurt to Step 1 and mix well after each addition.
Add melted gelatin from Step 4 to Step 6 and mix well, avoiding lumps.
[Cheesecake Filling] Pour heavy cream in another bowl and whip until soft peaks form.
Strain the liquid from Step 7 into the bowl with whipped cream from Step 8 and fold the mixture in with a rubber spatula.
Pour Step 9 to the cake pan from Step 4 and smooth out the surface. Chill in the refrigerator for more than 4 hours to harden.
Story Behind this Recipe
This is a no-bake cheesecake recipe that I learned from an excellent cook when I was living in Spain. Over time, the recipe has been modified to my own style. All you need to do is mix the ingredients and chill them together, so there are no special troublesome tricks. It is a no-bake cheesecake, which my husband loves.
Baking the crust once will make it crispy. At Step 4, melt the gelatin in residual heat from baking the crust or heat up the gelatin in a 500 W microwave for 1.5 minutes. Make sure to keep an eye on the gelatin so it doesn't boil.