Cooking Steps

1. 

   Step1:Make the bottom of the cake - mash the digestive biscuit with a rolling pin. Put the salt free butter into the container. Microwave until it is melted.

2. 

   Step2:Mix the crushed biscuits and the melted butter well.

3. 

   Step3:Pour the crushed biscuits at the bottom of the mould after mixing. Compact and flatten them for standby.

4. 

   Step4:Tofu cheese making - put tofu on a plate. Cover lightly with plastic wrap. Heat in microwave for 3 minutes. Pour out the extra water in tofu for standby.

5. 

   Step5:Put the cream cheese in a heat-resistant container. Cover with the fresh-keeping film. Heat in the microwave oven for 2 minutes. Make it soft, then add sugar. Stir well.

6. 

   Step6:Put the gelatine powder and water in the heat-resistant container. Heat it in the microwave oven for 10 seconds to make it melt. Pour the slightly hot fish glue into the cream cheese. Stir well.

7. 

   Step7:Then add the dehydrated tofu, lemon juice, lemon chips and milk. Stir well until there is no caking.

8. 

   Step8:Combination - pour the Tofu Cheese liquid into the biscuit bottom mould prepared before.

9. 

   Step9:Smooth the surface, cover with plastic film and refrigerate for 3 hours.

10. 

    Step10:Done.