Oreo Double Cake
1.
Sandwich the Oreo biscuits, crush them into a powder, add the melted butter, and mix well.
2.
Pour the Oreo mixture into the mold and spread it into the shape of the mold.
3.
Stir the cream cheese, lemon juice and caster sugar evenly
4.
Add the low-gluten flour and stir evenly, stirring until the dry powder and particles are invisible.
5.
Add whipped cream and mix the whipped cream and batter completely
6.
Add the eggs in two portions and mix the eggs in the batter completely
7.
Pass the cheese paste through a sieve and pour it directly into the mold covered with Oreo,
8.
Pour water into the baking pan. Enter the oven. Baking mode, the middle and lower layer is 165 degrees, bake for 30 minutes; take it out for later use;
9.
Mix sugar and milk, melt the sugar completely and bring to a boil and turn off the heat.
10.
Slowly add the milk sugar to the egg yolk and pour in while stirring to prevent the egg yolk from being cooked.
11.
The fish film is soaked in cold water, melted under water heating, and added to the egg yolk liquid;
12.
Add the slightly cooled egg yolk liquid to the mascarpone in 3-4 times, let the egg yolk and mascarpone mix completely
13.
Add yogurt and lemon juice and stir well.
14.
Finally add the whipped cream and mix
15.
Take out the frozen half-full cheesecake, pour the cheese batter, spread it all over, and freeze for 3h;
Tips:
After the cheese paste is finished, it can be processed with a homogenizer to make it more delicate;
