Bottom of the cake: digestive biscuits 90g butter 40g

Yogurt paste: cream cheese 150g yogurt 200g milk 100g whipped cream 50g white sugar 40g gelatin tablets 20g.

step

1. digestive biscuits, crush, pour into the mold, add butter, send it to the microwave oven for high heat 1 min, melt the butter and stir the biscuits evenly, compact and send it to the refrigerator for refrigeration1min.

2. Add cream cheese, milk and soup to the pot and cook until it is slightly hot. Add gelatin slices soaked in cold water in advance, stir and melt, then turn off the heat and let it cool for a while.

3. Stir yogurt and whipped cream evenly, pour in the cooled cheese paste and stir evenly.

4. Divide the cheese paste into three parts evenly, and add matcha powder and strawberry powder to two parts and stir evenly.

5. Take out the bottom of the cake, pour in the matcha cheese paste, send it to the refrigerator for freezing 10 minute, take it out, pour in the original cheese paste and freeze it for 10 minute, and finally pour in the strawberry cheese paste, send it to the refrigerator for freezing for 2 hours, and then demould it to eat.