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

Egg yolk : 1 piece; yogurt: 100g; lemon juice: 2 tablespoons; fresh cream: 200ml; a round mold with a diameter of 18cm.

Preparation work: 1. Let the cheese soften at room temperature;

2. Put 6 tablespoons of water in a heat-resistant container, sift in gelatin and soak;

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

Step one:

1. Put biscuits in a plastic bag and crush them with a rolling pin, then move them to a container;

2. Add melted butter , stir evenly with a small spatula;

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

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

2. Put cheese in the container and use a frother Stir until it becomes a white paste, add sugar, and stir thoroughly;

3. Add egg yolk, yogurt, and lemon juice in order, and stir evenly.

Step 3:

1. Put the fresh cream into a container and beat it to 6 minutes with a frother (the cream will be sticky when you scoop it out with a frother) (to the extent that it drops);

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

Step 4: Add the melted gelatin and stir with a spatula until it becomes thick;

Finally: Take out the mold from the refrigerator, pour in the raw materials, and freeze it in the refrigerator More than 1 hour to take shape.

Method 2

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

< p>2. Add chocolate powder, coffee wine, and mousse one by one (note: it must be done one at a time so that it can be fully mixed);

3. Spread a layer of tin foil under the baking mold, and cover the outside of the baking mold. Tin foil has the function of isolating water to prevent the bottom of the cake from being messed up by water vapor;

4. Pour the cheese paste into the cake mold, rim it with crumbled digestive biscuits, and bake it in the oven for half an hour. Take out and cool down;

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

6. Finally, take out the decoration, and the delicious cheesecake will be freshly baked.