The cheesecake that won't fail - lemon and cheese will make the taste less sweet, and adding lemon dander will make the cake have a fresh lemon. In fact, it is also a cheese mousse. It is more convenient without the oven. The taste is not worse than the light cheese that has been roasted. It is very good to eat in the summer. Take out the ice from the refrigerator. If it is cold, you can take it out early and eat it again.
Digest the biscuits into a fresh-keeping bag and crush them with a rolling pin. The butter is heated by microwave heating.
Mix the digestive biscuits with the butter, place in the mold and flatten, chill
Take half a lemon to squeeze out the juice, cut a little bit of lemon, add fish gelatin powder, stir until the fish gelatin powder is full of water.
The pot is heated by hot water, and the fish gelatin powder is heated and melted.
The cream cheese melts and melts in water, making it smooth and supple.
Add the melted liquid of fish gelatin powder to the cream cheese, add half of the sugar and mix well.
Light cream and half of the remaining sugar, add 50ML of milk, hit 6,7, and probably flow slightly.
Mix the cheese paste with the cream, mix it with a spatula from bottom to bottom, and move gently. Do not circle.
Mix the mixed paste into the mold and simmer for 1 hour.
Milk 50ML microwave high fire for 20 seconds, a little hot, fish gelatin powder plus cold water soaked in the hot milk and mix well. Pour into qualitative mousse, refrigerate
This time, the digestive biscuits used 100 grams. The bottom is a bit thick. Try it less next time. 80 grams of biscuits with 40 grams of butter should also be used.