1. Put the whole wheat digestive biscuits into the food bag and crush them with a rolling pin
2. Melt the unsalted butter in the microwave, then mix the crumbled biscuits with the butter evenly
3. Press into the mold, refrigerate for later use
4. Soften the cream cheese with fine sugar and gently press and mix with a spatula
5. Add the mixture of egg yolk and whole egg and lemon juice and continue to mix well
6. Pour whipped cream and stir well, then pour in the cornstarch after sieving and stir well
7. Go into the right amount of lemon zest
8. Take out the mold from the refrigerator and pour the cake liquid
9.
Smooth with a spatula
10. Shock a few times to shake out the bubbles
11. Bake at 180 degrees for 25 minutes in the oven, cover with tin foil and bake at 160 degrees for 30 minutes
12. After taking it out, put it in the refrigerator for more than 3 hours, then cut into strips and enjoy. (More food making VX search: drink notes)
