1. This is the required ingredient! Prepare the required amount according to the size of your own mold. Mine is an 8-inch round mold with movable bottom!
2. First make the cake base, put the biscuits into the fresh-keeping bag, and then use a rolling pin to crush them, the more broken the better!
3. Heat the butter in water, melt and pour it into crushed digestive biscuits and stir.
4. After stirring, pour into the cake mold and put it in the refrigerator freezer for about half an hour to let it solidify!
5. Then prepare gelatin liquid! Put 1/2 whipped cream, fresh milk, white sugar, and vanilla pods into the pot, and turn off when it is about to boil. Then add the previously melted gelatin powder (the bag has a melting method), stir with the remaining temperature until the gelatin powder is completely melted, and take out the vanilla pod after cooling. Gelatine tablets can also be used, which saves a little trouble.
6. Then make the cake batter. Pour the cream cheese into the mixing bowl, stir smoothly with a spatula, then add Mosslian yogurt, lemon juice, and the remaining light cream (additionally), and use a whisk to mix well.
7. Pour the gelatin liquid into the mixing bowl of the cake batter and mix well!
8. Pour into the cake mold and put it in the freezer of the refrigerator for 2-3 hours to taste the best!
9. The finished product is out! Super invincible and delicious!
Tips:Warm the cream cheese at room temperature for later use!
