|600 g||cream cheese|
|200 g||milk chocolate|
|3 tbsp||lemon juice|
|8 g||vanilla sugar|
Put ladyfingers in a resealable freezer bag and crush with a rolling pin. Melt butter and combine with the crushed cookies. Line a springform pan with parchment paper and firmly press the cookie mixture into the bottom of the pan.
Set up a double boiler and melt the milk chocolate in it, then spread on top of the cookie base. Combine cream cheese, yogurt, and lemon juice in a bowl and beat with a hand mixer.
Soak gelatin in cold water, then drain and squeeze out excess water. Heat gelatin together with sugar, vanilla sugar, and water until fully dissolved. Quickly stir into cream cheese mixture.
Clean and halve strawberries, setting some aside for decoration. Spread a third of the cream cheese mixture on top of the cookie and chocolate cake base, arrange strawberries on top, then finish off with the remaining cream. Refrigerate cake for at least 3 hrs.