Ingredients:

• 200 g ladyfingers
• 100 g of melted butter
• 500 g cream cheese
• 200 ml whipped cream
• 100g powdered sugar
• 1 teaspoon vanilla extract
• Lemon juice to taste
• Fruit or berries to decorate
  Directions:
• Place ladyfingers in a freezer bag and crush with a rolling pin to obtain fine crumbs.
• Add the melted butter to the ladyfingers crumbs and mix well. Press the mixture into a springform pan lined with baking paper to form the base.
• Mix cream cheese, powdered sugar, vanilla extract and lemon juice in a bowl.
• Beat the cream until stiff and carefully fold it into the cream cheese mixture.
• Spread the cheese mixture evenly over the prepared base in the springform pan.
• Let the cake set in the fridge for at least 2 hours.
• Decorate with fresh fruits or berries before serving.
• This is a quicker version of a cheese cream cake, but still needs some time in the fridge to set. Note that the exact time may vary depending on the specific ingredients and individual cooling conditions