Name: Hawthorn Yogurt Frozen Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 160g Mascarpone cheese; 120g Oreo Cookies; 45g butter; 120g Thick yogurt; 60g Soft white sugar; 120g Light cream; 1 Gillian; 1/2 lemon; 9g rum; a little Hawthorn Jam

Hawthorn Yogurt Frozen Cheesecake

1. After removing the sandwiches, Oreo biscuits are placed in a fresh-keeping bag and crushed with a rolling pin.

2. Add the melted butter and stir well.

3. Lay a layer of oiled paper on the mold, pour the mixed biscuits into the mold and compact it, and put it in the refrigerator for later use.

4. Beat cream cheese in warm water until smooth, then add soft sugar and stir well.

5. Add lemon juice and stir well.

6. Add the rum and stir well.

7. Add yogurt and stir well.

8. Put 120 grams of whipped cream into 10 grams of soft white sugar and beat with an electric whisk until there are lines.

9. Add the whipped cream to the cheese paste and mix well with a spatula.

10. Take a small amount of mixed cheese paste and heat it in water.

11. Add the gelatin slices soaked in cold water and stir until completely melted.

12. Pour it back into most of the cheese paste and stir well, and the cheese paste is ready.

13. Pour all the cheese paste into the mold.

14. Smooth the cheese paste again.

15. Use a spoon to take a little hawthorn paste and drip it on the surface of the cheese paste.

16. Use chopsticks to insert the blueberry sauce into the blueberry sauce and make a light circle, put it in the refrigerator for 4 hours or overnight until it is completely solidified.

Tips:
When the cake is completely solidified, it can be easily demolded by wrapping it around the mold with a hot towel or blowing it around with a hair dryer. In addition to Oreo biscuits, digestive biscuits can also be used for the bottom of the cake. The method is the same.