1. Add 30 grams of melted butter and mix well with crushed Oreo cookies
2. Good greased paper on the bottom of the mold
3. Pour in the biscuits mixed with butter, compact and compact, and put in the refrigerator for later use
4. Add 25 grams of sugar to cream cheese, stir to soften in insulated water
5. Egg yolk and egg white separation
6. Add the egg yolks in the softened cream cheese and mix well
7. Add the melted butter and stir well
8. Add lemon juice, milk, and mix well
9. Add cornstarch and stir well
10. Add 40 grams of caster sugar to the egg whites in portions, and beat until they have a sharp corner
11. Take one-third of the beaten egg whites and add the cheese paste, cut and mix evenly
12. Pour into the remaining two-thirds of the egg whites, chop and mix evenly
13. Pour into a mold with a refrigerated biscuit base, shake out bubbles slightly
14. Preheat the oven to 150 degrees, and bake in a water bath for 60-70 minutes. After baking, continue to put it in the oven and use the residual temperature to simmer for 30 minutes. Take it out and put it in the refrigerator for at least 4 hours.
15. If the whipped cream is not easy to whip in hot weather, put another basin with ice water under the basin with the cream.
16. Whip the whipped cream until there are clear lines
17. Spread whipped cream on the cake base, the thickness is arbitrary, you can have more cream if you like
18. Gently scrape the chocolate with a knife, and let the chocolate chips fall on the cream layer of the cake like snowflakes until it is evenly spread.
19. Finished product
20. Personally, I think it’s beautiful without any decoration, and it’s as light as snowflakes.
