1. Whole wheat flour cookies: 100g; unsalted butter: 45g; powdered gelatine: 10g; cream cheese: 200g; refined caster sugar: 80g;

Egg yolk: 1; yoghurt: 100g; lemon juice: 2 tbsp; whipping cream: 200ml; one 18cm diameter round model.

Preparation:

1. Soften the cheese at room temperature;

2. Put 6 tbsp water in a heatproof container and sift in the gelatine to soak;

3. Put the butter in a heatproof container and microwave for 30 seconds to melt it.

Step 1:

1. In a plastic bag, place cookies and crush with a rolling pin, transfer to a container;

2. Add melted butter and mix well with a small spatula;

3. Fill the bottom of the model and put it in the refrigerator to freeze.

Step 2: 1: Cover the gelatin-soaked container with plastic wrap and microwave for 30 seconds;

2: Add the cheese to the container and stir with a frother until it becomes a white paste; add the sugar and mix well;

3: Add the egg yolks, yogurt, and lemon juice in that order; mix well.

Step 3:

1: Put the whipped cream into a container and beat it with a frother until it reaches the 6-minute level (the level at which the cream falls down when scooped with the frother in a sticky manner);

2: Add it to the cream cheese little by little and mix it slowly with a small spatula.

Step 4: Add the melted gelatin and mix with a small spatula until thickened;

Finally: take the model out of the freezer, pour in the ingredients, and put it in the freezer for an hour or more until shaped.

Practice 2

1. Slice the cheese sticks, then put the cheese into an electric whisk and stir to soften, stirring for about half an hour to an hour;

2. Add the chocolate powder and coffee liquor, mousse one by one (note: must be one by one, so that it can be mixed well);

3. Lay a layer of tinfoil under the baking mold, and the outside of the baking mold has the effect of waterproof, so that the bottom of the cake will not be waterproof.

3. Put a layer of tinfoil under the baking mold, the tinfoil outside the baking mold has a waterproof role, to avoid the final bottom of the cake by the water vapor made a mess;

4. Pour the cheesecake paste into the cake mold, with digestive cake crumbled rim, put into the oven baked for half an hour and then take out the cool down;

5. After completely cooled down and put it into the refrigerator, and continue to cool down for 4 to 5 hours;

6. Finally take out of the decorative, delicious cheesecake on the freshly baked.