Cooking Steps

1. 

   Step1:Mix 60g digestive biscuit crumbs with 30g liquid butter, pour into the 6-inch mousse circle wrapped with tin paper and compact. Refrigerat

2. 

   Step2:180g cream cheese softened at room temperature + 50g sugar stirred until smooth without granule

3. 

   Step3:Pour in 30g homemade yoghurt + 5g lime juice + 2 drops of vanilla essence and mix wel

4. 

   Step4:5g cold water soaked and drained Geely Ding slices are heated to make Geely Ding liquid. Pour into cheese paste and mix wel

5. 

   Step5:Beat 110g light cream until the lines just appear, and the lines will not disappear immediatel

6. 

   Step6:Cream into cheese paste and mix wel

7. 

   Step7:Pour the cheese paste into the mold. Refrigerate for more than 4 hours and then demould and decorat

8. 

   Step8:Lime cheese cak