Philadelphia Lemon Drizzle Cake

For the Philadelphia lemon drizzle cake, place the biscuits in a freezer bag, seal the bag and crumble the contents completely with a rolling pin or your hands. Melt the butter, mix with the crumbs and press into a springform pan lined with baking paper. Tear the zest of one lemon into zests with a zester and set aside, then squeeze the juice from the lemon. Mix Philadelphia, yogurt and the grated lemon zest with an electric hand mixer. Soak gelatin in 6 tablespoons cold water for 10 minutes. Make up the lemon juice to 100 ml with water and heat with the gelatine and sugar until the gelatine has dissolved. Stir briskly into the Philadelphia cream. Pour the cream into the springform pan.

Chill the Philadelphia lemon drizzle cake for at least 3 hours. Serve decorated with the lemon zest.

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