Ingredients 1, wholemeal cookies: 100 g 2, unsalted butter: 45 g 3, powdered gelatine: 10 g 4, cream cheese: 200 g 5, refined sugar: 80 g 6, egg yolks: 1 7, yoghurt: 100 g 8, lemon juice: 2 tbsp 9, whipped cream: 200 ml 9: a round model with a diameter of 18 cm Preparation: 1, soften the cheese at room temperature 2, put 6 tbsp of water in a heatproof container and sieve in gelatine to soak 3, put the butter in a heatproof container and microwave for 30 seconds to melt it. Place 6 tbsp water in a heatproof container and sift in gelatine to soak. 3. Place butter in a heatproof container and microwave for 30 seconds to melt. Step 1: 1. Place cookies in a plastic bag and crush with a rolling pin, transfer to a container. 2. Add melted butter and mix well with a small spatula. Step 2: 1: Cover the gelatin-soaked container with plastic wrap and microwave for 30 seconds 2: Add the cheese into the container and stir with a foamer until white paste is formed, add the granulated sugar and mix well. 3: Add egg yolks, yogurt and lemon juice in the same order and mix well. Step 3: 1: Put the whipping cream into a container and beat it with a foamer until it reaches the level of 6 points (the level at which the cream falls down when you scoop it with a foamer) 2: Add it little by little into the cream cheese and mix it slowly with a small spatula Step 4: Add the melted gelatine and mix it with a small spatula until it thickens Lastly: Remove the molds from the refrigerator, pour the ingredients into them, and put them in the refrigerator to freeze for more than an hour until they are shaped. Increase cheesecake two practices Cheesecake can be divided into hot and cold to do two kinds of, the following is the two practices of the specific production steps: First, hot practices: 1. Cheese slices, and then put the cheese into the electric whisk to stir soften, stirring for about half an hour to an hour; 2. Add the chocolate powder and coffee liquor, mousse (Note: must be one by one, so that the full mix); 3. A layer of tinfoil, baking mold outside of the tinfoil has the role of waterproof, to avoid the final bottom of the cake was a mess of water vapor; 4. Pour cheese paste into the cake mold, with digestive cake crumbled rim, put into the oven to bake for half an hour and then take out to cool down; 5. and so completely cooled down into the refrigerator, continue to cool down for 4 to 5 hours; 6. Finally removed from the decorative, tasty cheesecake on the freshly baked. Second, cold practice: 1. the cheese bar slices, and then put the cheese into the electric whisk and stir to soften, stirring about half an hour to an hour; 2. one by one, add the chocolate powder and coffee wine, mousse (note: must be one by one, so that it can be fully mixed); 3. pour it into the cake mold, into the refrigerator to freeze; 4. frozen about four to five hours, you can take out of the decorations, you can feel free to put on their favorite fruits Or cookies, chocolate; 5. delicious cheesecake is so fresh out of the oven!