Frozen Yogurt Cheesecake
1.
Put the digestive biscuits in a fresh-keeping bag and use a rolling pin to crush them
2.
The butter is melted in the microwave, the gelatin slices are soaked in water to soften, and the cream cheese is softened at room temperature
3.
Mix the melted butter and crushed biscuits into the base material, pour the mixed base material into the mold, after compaction, put it in the refrigerator for later use
4.
Put cream cheese and caster sugar in a container and beat with warm water
5.
Beat until smooth and non-grainy, add egg yolk, rum, lemon juice and stir well
6.
Add yogurt and stir into cheese paste
7.
Heat the milk and whipped cream in a microwave oven. Do not heat it too hot. Drain the softened gelatine slices, add them to the heated mixture, and stir to melt.
8.
Then pour it into the cheese paste three times, stir evenly, and then add the next time
9.
Finally, pour the mixture into the cake mold at the bottom of the butter cake and shake it lightly to make the bubbles of the cheese paste disappear
10.
Then put it in the refrigerator for more than 4 hours, and the cheese paste will condense.
11.
When demolding, you can cover it with a hot towel, or blow it with a hair dryer to demold
Tips:
1. This frozen cheese can be used without the oven, but when I made it, I used the oven to bake the chiffon cake instead of the bottom of the cake. I think the digestive biscuits are too hard, but the soft cake with cheese tastes better.
2. If you don’t have rum at home, you can use white wine instead, and it tastes good~
3. The amount of lemon juice can be controlled by yourself, if you want to be sour, add more
4. This is the amount of 6-inch cake
