Prepare a pound cake mold by lining it with parchment paper.

Mix instant coffee and hot water in a bowl.

Crush biscuits in a plastic bag using a rolling pin, then mix with the coffee mixture and melted butter. Press into the prepared mold and refrigerate for at least 10 minutes.

Heat milk and torn cheese slices in a microwave-safe container at 600W for 40 seconds to 1 minute, then mix until melted and let cool.

Add eggs and sugar to the cooled cheese mixture and mix well. Then add heavy cream, yogurt, sifted flour, and lemon juice, mixing thoroughly.

Pour the cheese mixture over the base in the mold. Place the mold in a tray and add hot water to the tray until it reaches 1cm height. Bake in a preheated oven at 180°C for 30–40 minutes.