1. Put the biscuits into the fresh-keeping bag and use a rolling pin to crush them.
2. Pour the melted butter into the biscuits and mix well.
3. Spread evenly in the cake mold, and can be flattened with the bottom of the glass.
4. Pour cream cheese at room temperature into granulated sugar and stir with an electric mixer until smooth and fluffy.
5. Add lemon juice and vanilla extract, stir slightly, and blend.
6. Pour whipped cream in another bowl and beat.
7. Pour the whipped cream into the cream cheese paste and mix well.
8. The finished cheese paste is poured into the mold and the surface is leveled.
9. Cover with plastic wrap and freeze for at least 5 hours.
10. Before tasting, put it in the refrigerator 2 hours in advance to thaw; or put it at room temperature until soft, cut into small pieces, and garnish with fruit, ready to eat.
Tips:This cheesecake does not use isinglass powder, so it needs to be placed in the freezer to form.