1. Grate 6 pieces of digestive biscuits, add melted butter and mix well
2. Cover the mold with tin foil (for easy demoulding), pour in the cookie crumbs mixed with butter, and press the cookie crumbs in the mold to flatten and compact
3. 2 pieces of gelatin (approximately 8g) are soaked in milk to soften, and the cheese is beaten evenly with sugar
4. Add matcha powder to the milk gelatin solution and heat until the gelatin melts
5. After the matcha milk liquid has cooled slightly, pour it into the cheese batter and stir evenly. Pour the stirred cake batter into the mold with the bottom of the biscuit.
6. Scrape the surface and put it in the refrigerator. Surface decoration: cut a piece of oiled paper into a heart shape.
7. Spread the oil paper on the surface of the cake, sprinkle with matcha powder, and then remove the oil paper.
