Cooking Steps

1. 

   Step1:Pack 100g Oreo biscuits into a fresh-keeping bag. Crush them with a rolling pin or other hard materials for standby. Melt 50g butter in the microwave oven (self-control according to the power of the microwave oven). Mix the crushed biscuits and the melted butter. Pour into the cake mould and compact. Put it in the refrigerator for cold storage.

2. 

   Step2:Cream cheese 200g softened at room temperature. Gilding slice 15g cold boiled water to taste, soak and soften.

3. 

   Step3:To soften the cream cheese, add 60g of sugar and beat until smooth and grainless. Then add one egg yolk, one spoon of rum and 15ml of lemon juice in turn. Stir well. Finally, add 180g yoghurt and stir to make yoghurt cheese paste.

4. 

   Step4:Mix 50ml of milk and 100ml of light cream in the microwave oven and heat for about 1 minute. Put in the gelatine tablet which softens and controls the water content and stir evenly. Pour into the cheese paste three times. Stir while pouring.

5. 

   Step5:Pour the mixed cheese paste into the mould at the bottom of the cake. Shake the mould gently to make the bubbles in the cheese paste come out. Finally, cover with plastic wrap and refrigerate for 4 hours. (freezing overnight is more

6. 

   Step6:The cheese can be demoulded when it is completely solidified. The demoulding can be completed by covering the edge of the mold with a hot towel or blowing the edge of the mold with a hair dryer. (it is better to use hot water to iron the cutting surface before cutting with the knife. This can facilitate cutting and make the cutting surface flat and smooth.).