Preparation

Transfer the yogurt to a sieve lined with cheesecloth. Drain overnight in the refrigerator.

Line a round springform pan (diameter 25 cm) with baking paper.

Crumble the cornflakes. Melt the chocolate in a water bath, add the cornflakes, and mix. Spread the mixture evenly onto the bottom of the pan and refrigerate.

Transfer the drained yogurt to a bowl and mix with powdered sugar. Transfer 1/3 of the mixture to a separate bowl and mix with the Lauretta forest fruit 30% filling. Mix the remaining 2/3 of the yogurt with lime juice and zest.

Dissolve the gelatin in a few tablespoons of hot water until completely dissolved. Add half to the yogurt and the rest to the yogurt mixture with the filling. Thoroughly mix both mixtures.

Spread the yogurt mixture on the chocolate base. Spread the yogurt mixture with forest fruit on top. Smooth the top.

Refrigerate the cheesecake for a few hours, or preferably overnight. Before serving, decorate with fresh fruit.