Strain the yogurt overnight (I put a colander into a bowl and lined with 2 or 3 sheets of paper towels).
Put the biscuits in a bag and crush with a rolling pin. Mix in the melted butter and then spread out in the bottom of the cake mold. Use saran wrap to pack tightly and then chill in the refrigerator.
Soak the gelatin in 2 tablespoons of water.
Place the strained yogurt, half of the sugar, and the lemon juice in a bowl and use a whisk to mix.
In a separate bowl, whip together the whipping cream and remaining sugar until soft peaks form.
Add Step 5 to Step 4 and mix together. Heat up and dissolve the gelatin in the microwave for 20 seconds and add to the mixture.
Pour Step 6 into the cake mold and smooth out the surface. Chill in the refrigerator for 3 hours to harden.
Once it is firm, it's done. Slice it up however you prefer.
Optionally, serve with jam or fruit sauce.
Story Behind this Recipe
I love no-bake cheese cake, but cream cheese is so expensive, so I used strained yogurt instead.
You can use whichever type of biscuits you like. The cake will fall apart if you take it out of the mold too soon, so be careful. You can eat it plain, but it also tastes good with a sauce made with diluted jam. You can also use an 18 cm cake mold, but the sides will be a little short.