cheesecake

Need a 24cm diameter tray cake mold cake base 200g whole-wheat biscuits 75g butter filling (middle layer) 4 slices (g) fish gelatin 200g pure natural fresh soft cheese 2 tablespoons hot boiled water 1-11/2dl granulated sugar (or soft sugar) 3 tea tablespoons vanilla sugar powder 21/2 tablespoons lemon juice 2-3dl cream surface layer 2dl mango paste (or red jam, etc., not too sweet jam, the best is baby jam food) 2 slices (g) fish gelatin 2 tablespoons of water

1 Break the graham crackers, place them in a bowl, and add the melted butter. Stir well. 2 Spread the cut oil-stripping paper on the bottom of the cake mold (to avoid twisting), pour the butter stirred biscuit powder into the cake mold, and press with your hands on the bottom of the cup until the biscuit layer is firm and smooth. 3. Soak fish jelly in cold water for 5 minutes. 4. Whisk the lemon juice, sugar, and fresh soft cheese until well. 5. Stir the cream until it is foamy (requires a blender). 6. Boil the fish glue with it (fish glue melts in boiling water, so you must not omit the cold water soaking process, otherwise the fish glue will not melt in hot water).

7. Pour the melted fish glue into the lemon soft cheese. Stir well. 8. Carefully and evenly stir the beaten cream into the cheese, not too fast or too big. 9. Pour the stirred cheese into the cake mold where the biscuits are laid. 10. Cover the cake mold with plastic wrap and let sit for a few hours, or overnight (put in the refrigerator, not at room temperature)

11. After a few hours, or the next day, soak the gelatine in cold water for 5 minutes. 12. Add a small amount of water (2 tablespoons), bring to a boil, add fish jelly, melt, and remove from heat. Pour in the jam and stir well. Pour into the solid cheesecake (still in the cake mold) 13 and leave in the refrigerator for half an hour. Okay.