1. Microwave the butter on high heat for 30 seconds until completely melted
2. Crush the digestive biscuits and add them to the butter, mix well
3. Divide the cake base materials into two parts, put them into a cake mold (4 inch round live cake mold), flatten it with a spoon or a rolling pin, and put it in the refrigerator for later use.
4. Add fish gelatin powder into clean water, stir evenly until there is no dry powder, then microwave on high heat for 30 seconds until the solution is transparent, and cool for later use
5. Put the cheese in a large bowl and squeeze the lemon juice of a whole lemon
6. Add yogurt and beat with a blender at low speed until smooth and no particles
7. Slowly add the cooled gelatin solution to the cheese paste, while adding one more and whisking evenly with a whisk
8. Take another pot, pour whipped cream and powdered sugar
9. Use a whisk at high speed to beat to six distributions, that is, a soft foamy paste.
10. Pour the whipped cream into the cheese paste and beat it again evenly
11. Transfer to a cake mold, nine minutes full, flat surface, put in the refrigerator for more than 2 hours
12. Add a few drops of lemon pigment essential oil to the mirror fruit paste
13. Stir evenly with a small spoon
14. Finally, take out the frozen cheese that has been refrigerated, pour the lemon fruit paste into the mold, scrape the surface with a scraper, put it in the refrigerator and freeze for 10 minutes, then take it out.
