Cake without oven - Frozen Lemon Cheesecake: Ingredients (8-inch removable base cake mold): 250g cream cheese, 250ml fresh cream (I used Nestlé whipping cream), whole wheat 1 bag of digestive biscuits (100g), 40g butter, half a lemon (30ml), 50g sugar, 15g isinglass powder, one egg (only use egg yolk). How to make the cake base: 1. Put the digestive biscuits into 2 layers of sealed plastic bags and use a rolling pin to crush them. 2. Melt the butter in hot water. 3. Add the butter liquid to the biscuit crumbs and mix thoroughly. 4. Pour the biscuit crumbs into the cake mold, compact it with a small spoon, and put it in the refrigerator for later use. How to make cheese paste: 1. Take the cheese out of the refrigerator to return to room temperature 2 hours in advance, then cut the cheese into pieces, put it into a large bowl, and beat it with a whisk with a whisk over 80-degree hot water until it is smooth and free of particles. 2. Add sugar and egg yolks to the cheese paste and stir evenly. 3. Cut the lemon in half and squeeze out 30ml of lemon juice. 4. Put the isinglass powder in a small bowl, melt it with 2 tablespoons of hot water, then add the lemon juice you just squeezed out, and stir evenly. 5. Add lemon juice to the cheese paste and stir evenly. 6. Take out the Nestlé whipping cream from the refrigerator, put it into a large bowl, and use a whisk to beat it until it reaches 70% (wet whipping, that is, lift the mixing stick and turn the cream upside down). 7. Add the whipped cream to the cheese paste in batches, and mix gently until evenly mixed. 8. Pour the cheese paste into the cake mold, smooth the surface with a rubber knife, cover with a layer of plastic wrap, place in the refrigerator, and refrigerate for 3 hours before eating.