midterm receipt

INGREDIENTS

For the crust
1 1/2 cups (225 g) Orio cookie crumbs (without the white icing in the middle)

6 tablespoons (84 g) unsalted butter, melted

For the filling

1 2/3 teaspoons (5 g) unflavored powdered gelatin

2 8-ounce packages (16 ounces total) cream cheese, at room temperature

1 cup (227 g) yogurt, at room temperature

1 cup (115 g) confectioners’ sugar

1 teaspoon lemon juice

1/2 cup whipping cream

For the outside 

2 tablespoons lemon zest

2 tablespoons chocolate zest

For the milk jello

1/2 teaspoon unflavored powdered gelatin

1 cup whole milk

Direction

• Crust: mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom of the pie plate. Set the pan in the refrigerator.
• Filling:Mix the gelatin power with warm water, set it at side.
• Mix the cream cheese and yogurt in a large bowl, and beat with a handheld mixer until light and fluffy. Add the gelatin mixture and mix again until smooth. Add the confectioners’ sugar, lemon juice, and beat until very smooth. Pour the mixture into the prepared cookie crust and spread into an even layer. Place the pan in the refrigerator or freezer until firm. Wait about 2 hours, ding! this very delicious cheesecake is done <3 
• To make the the outside part of this cheesecake, we need to zest lemon and chop chocolate in to very tiny pieces, and then stick them on every side of the cake.