1. Put 100g of Oreo's original biscuits into a sealed fresh-keeping bag and break them with a rolling pin.
2. 50g butter melts in a microwave oven on high heat for 1 minute and 30 seconds, 15g gelatin slices are soaked in cold water to soften the taste, and 200g cream cheese softens at room temperature.
3. Mix the melted butter and the cracked biscuits into the bottom of the cake, stir well, pour it into a mold and compact, cover with plastic wrap and refrigerate for later use.
4. Put the softened cream cheese and 65g of granulated sugar into the container to make it smooth without particles, add 1 egg yolk, 1 spoon of rum, 15ml lemon juice and mix well, add 180g yogurt and mix well to form a cheese paste.
5. Add 50ml milk and 100ml whipped cream in a microwave oven on high heat for 1 minute, add the gelatin slices with softened and drained water and stir. Pour into the cheese paste three times, and stir evenly while pouring.
6. Pour the mixed cheese paste into the solidified mold at the bottom of the cake, shake it a few times to help the cheese paste defoam, cover with plastic wrap and refrigerate in the refrigerator for more than 4 hours, and the cheese paste can be taken out and eaten after it has condensed.
Tips:1. The material used is the amount of 6-inch cake.
2. The bottom of the cake can be made with digestive biscuits or other biscuits, or directly with cakes.
3. No rum can be replaced with white wine, and the amount can be increased or decreased according to your taste.
4. The amount of lemon juice can also be increased or decreased according to your own taste.
5. It tastes better if refrigerated overnight.
6. Before demolding, you can cover it with a hot towel or blow it with a hair dryer.
7. When cutting with a knife, the bottom of the biscuit cake needs a little strength.
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