Cake bottom making: The digestive biscuits are chopped with a rolling pin, and the unsalted butter is placed in a container, and the microwave oven is slightly heated to melt.
Stir the chopped biscuits and melted butter evenly.
Pour the stirred biscuits into the bottom of the mold and compact them for use.
Tofu cheese production: Put the tofu on the plate, cover it gently with plastic wrap, put it in the microwave for 3 minutes, and pour out the excess water in the tofu.
Put the cream cheese in a heat-resistant container, cover it with a plastic wrap, heat it in a microwave for 2 minutes, make it soft, add sugar, and mix well.
After the fish gelatin powder and water are placed in the heat-resistant container, the microwave oven is heated for 10 seconds to melt. Pour the slightly hot fish gelatin into the cream cheese and mix well.
Add the tofu, lemon juice, lemon pieces, and milk to the water and mix until there is no agglomeration.
Combination: Pour the tofu cheese liquid into the previously prepared biscuit bottom mold.
The surface is smoothed, covered with plastic wrap, and placed in the refrigerator for 3 hours.