1, whole wheat flour biscuit:100g;
2, salt-free butter: 45 grams;
3. Powdered gelatin:10g;
4, cream cheese: 200 grams;
5, refined sugar: 80 grams;
6. Egg yolk:1;
7. Yogurt:100g;
8. Lemon juice: 2 tablespoons;
9. Cream: 200ml
9: Circular model, diameter 18cm.
Preparatory work:
1, softening cheese at room temperature;
2. Put 6 tablespoons of water into a heat-resistant container and sieve in gelatin for soaking;
3. Put the butter in a heat-resistant container and heat it in a microwave oven for 30 seconds to melt it.
Step one:
1. Put cookies into plastic bags, crush them with a rolling pin and move them into containers;
2. Add the melted butter and stir evenly with a small shovel;
3. Fill the bottom of the model and put it in the refrigerator for freezing.
Step two:
1. Cover the container soaked with gelatin with plastic wrap and microwave for 30 seconds;
2. Put the cheese into a container, stir it into a white paste with a bubbler, add sugar and stir it evenly;
3. Add egg yolk, yogurt and lemon juice in turn and mix well.
Step 3:
1. Put the whipped cream into a container and beat it with a foaming machine until 6 points (the viscosity of the cream when scooped with a foaming machine is the degree);
2. Add it into the cream cheese bit by bit and stir slowly with a spatula.
Step 4:
Adding melted gelatin, and stirring with a scraper to a viscous state;
Finally, take out the model from the refrigerator, pour in the raw materials, and freeze it in the refrigerator for more than an hour until it is formed.