Put 60g caramel biscuits into a cup or bowl and crush them using a pestle (or rolling pin) into fine, even crumbs. Don't over-process; keeping a few small bits adds texture.

Melt 25g butter in the microwave on low for 30 seconds to 1 minute, or use a double boiler.

Mix the melted butter into the biscuit crumbs with a spatula until evenly combined into a wet, sandy texture.

Transfer the mixture into an 11×11×8cm mold lined with parchment paper. Press down firmly with the back of a spoon or a flat-bottomed glass to form a tight, level base—especially around the edges.

In a large bowl, add 200g softened cream cheese and 25g sugar. Mix until smooth and fluffy; the sugar should dissolve completely.

Add 100g yogurt and 15g lemon juice one at a time, stirring well after each addition. Be gentle to avoid too many air bubbles.

Squeeze excess water from 8g softened gelatin and dissolve it in 50g warm milk (do not overheat to preserve gelatin's setting power).

Slowly pour the gelatin mixture into the cheese filling while gently whisking. Stir until smooth and fully combined with no lumps.

Pour the cheese filling into the prepared mold with the biscuit base.

Tap the mold on the table 2–3 times to release any large air bubbles.

Cover the mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Gently remove the cake from the mold and place it on a serving plate.

Sprinkle lemon zest over the top and decorate with thin lemon slices.

Slice and serve chilled—your bright and creamy Lemon Yogurt Cheesecake is ready!