Cooking Steps

1. 

   Step1:Butter is weighed and softened at room temperature for standby. Biscuits are crushed and weighed for standby.

2. 

   Step2:Heat and melt the butter into the biscuit crumbs.

3. 

   Step3:Mix the crumbs and butter well.

4. 

   Step4:Lay oil paper of the same size on the bottom of the 6-inch movable bottom mold. Put all biscuits into pieces, compact, flatten and refrigerate.

5. 

   Step5:Cream cheese softens at room temperature. Add sugar. Sit in hot water and beat in the egg beater until smooth and fine.

6. 

   Step6:It's going to be yogurt. I use this old yogurt. It's just 180 grams.

7. 

   Step7:Mix the yoghurt with the cheese. Stir well and smooth.

8. 

   Step8:The gilding tablet is soft with cold water. Cold water, cold water.

9. 

   Step9:Heat the cream and milk together. Temperature is about 80. Don't boil. Add in the gelatine and stir quickly. Let cool.

10. 

    Step10:Add the previous mixture of cream and milk to the cheese paste. Stir quickly and evenly.

11. 

    Step11:Take out the bottom of the biscuit from the refrigerator. Slowly pour the mixture into the mold. Shake it gently.

12. 

    Step12:Put it in the refrigerator for more than 6 hours. After taking it out, blow it all around with a blower. Blow it to the proper level, and then it will be well demoulded

13. 

    Step13:The simple and pure appearance is also beautiful.

14. 

    Step14:It's also fresh with a few raspberries with frost.