Cheesecake Sandwich

Steps

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1. 1
   Whip the fresh cream to soft peaks (approximately 70% whipped) until fluffy and soft. After whipping, keep it at room temperature rather than refrigerating to prevent the gelatin from becoming grainy when combined later.
   ▶ ≈2:32
2. 2
   Mix the powdered gelatin with hot water and stir well. Microwave at 600W for 10 seconds to dissolve, then stir again to ensure it is fully dissolved.
   ▶ ≈3:30
3. 3
   Place the cream cheese in a bowl and microwave at 600W for 20 seconds to soften it. Mix well with a rubber spatula until smooth. If still firm, microwave for an additional 10 seconds.
   ▶ ≈4:09
4. 4
   Add granulated sugar and mix well with a whisk. Add the plain yogurt (no need to strain), and mix thoroughly. Finally, add lemon juice and blend until the sugar is completely dissolved and smooth.
   ▶ ≈4:52
5. 5
   Microwave the mixture at 600W for 20 seconds until it reaches body temperature (approximately 37°C). Stir again after heating to confirm it is warm to the touch but not hot. This temperature prevents gelatin from becoming grainy.
   ▶ ≈5:47
6. 6
   Pour a small amount of the cheese mixture into the gelatin liquid from step 2 and mix to combine. Then pour this back into the remaining cheese mixture and blend well.
   ▶ ≈6:16
7. 7
   Gradually fold in the whipped cream to the cheese mixture in three portions. Add one scoop at a time, mixing well between additions. If the mixture becomes too stiff, microwave at 600W for 20 seconds to soften.
   ▶ ≈6:42
8. 8
   Pour the blended filling into the prepared container lined with parchment paper. Drop the container gently from a height 2-3 times to even the surface, or use a spatula to gently jiggle the container until the surface is level.
   ▶ ≈7:24
9. 9
   Refrigerate for approximately 2 hours until the filling is completely set and firm.
   ▶ ≈7:57
10. 10
    Remove the set filling from the container and peel off the parchment paper. Flip it onto a cutting board lined with plastic wrap.
    ▶ ≈8:09
11. 11
    Arrange biscuits on top of the filling. Using a warm knife (which cuts more cleanly), cut the filling into rectangular pieces to match the width of the biscuits, cutting both horizontally and vertically.
    ▶ ≈8:34
12. 12
    Cover the cut pieces with plastic wrap and flip them over to the opposite side. Remove the wrap and arrange biscuits on this side as well. Press gently to adhere. If biscuits slip easily, use a warm knife to slightly melt the surface of the filling before placing the biscuits.
    ▶ ≈8:47
13. 13
    Trim any protruding filling from the edges using a warm knife for a neat appearance. Refrigerate until ready to serve.
    ▶ ≈9:18