2. Butter melts in the microwave oven, gelatin slices are soaked in water to soften, and cream cheese softens at room temperature.
3. Mix melted butter and broken biscuits into cake base, pour the mixed cake base, compact it and put it in the refrigerator for later use.
4, cream cheese, fine sugar in a container, separated by warm water.
5, sent to smooth and particle-free, add egg yolk, rum, lemon juice and mix well.
6. Add yogurt and stir into a cheese paste.
7. Heat milk and whipped cream in the microwave oven. Don't heat it too hot. Drain the softened bright film, put it into the heated mixture and stir until it melts.
8. Then pour into the cheese paste three times, stir well, and then add the next time.
9. Finally, pour the mixture into the cake mold at the bottom of the butter cake and gently shake it a few times to make the bubbles of cheese paste disappear.
10, and then put it in the refrigerator for more than 4 hours, and the cheese paste will solidify.
1 1. When demoulding, you can cover it with a hot towel or blow dry it with a hair dryer.