Creamy filling, a cookie crust, and the bitter note of lingonberries – the festival cake of dreams.

Ingredients
(for a round 24–26cm pan with removable rims)
Base
300g cookies (Selga or other Graham-cracker-like)
180g butter
Filling
600g sweetened condensed milk (1.5 cans)
375g cream cheese
10g (2 teaspoons) gelatin
1 large lemon
1 teaspoon lemon zest
Decor
Lingonberries or other berries (thawed are fine)

Crumble the cookies, add soft butter and knead into a uniform mass. Evenly thin it out in the pan, forming rims of 2–3cm in height. Refrigerate the crust for 30 minutes until it sets. In a mixing bowl, make the filling: beat the cream cheese with condensed milk, add lemon juice and zest, stir until homogeneous and creamy. In a smaller dish, mix 4 tablespoons cold water with gelatin and set aside for 10 minutes. Warm the gelatin over hot water until melted. Add three tablespoons of filling to the gelatin, stir and add to the rest of the filling. Stir again, pour onto the crust, cover with foil and refrigerate for 3 hours until set. To speed up the process, you can put it in the freezer for a while. Decorate with lingonberries.