Please prepare the ingredients
You have to use Seoul Milk's Emmental Cheese!

First, I'm going to wrap one side of the mousse ring twice.

Crush cookies into small pieces in a plastic bag.

Add melted butter and mix well

Press firmly with a spoon or Mossing Push Cover,
Please harden it in the refrigerator.

Next, soak gelatin in cold water for about 10 minutes.

In a bowl, combine egg yolk and sugar

After tearing 3 sheets of Seoul Milk Emmental Cheese into small pieces,
Mix well with egg yolk.

Mix the emmental cheese well with a whisk so that you can't see the big lump.

Heat the milk in the microwave for about a minute,
Divide 3 to 4 times into the cheese egg and mix well while pouring slowly

Sieve it and put it in a pot.
Press the cheese on the sieve well.

Take out the gelatin from the water and boil it in a pot

When the water starts to boil, bring to a boil for another 2 minutes or so and turn off the heat. Keep stirring with a whisk

Put it in a clean sieve again and let it cool
Stir occasionally while cooling.

When the cheese egg filling cools to a certain extent, mix with plain yogurt.

You can burst the foam on the peeling surface with chopsticks.
After that, if you harden it in the refrigerator for more than an hour and a half, it's done!

When you take it out of the mold, wrap it with a hot towel to make it easier to take it out.

I have a mousse ring push cover, so I slowly pull it out from the bottom.

To make soft edges of cheesecake
Put the knife in hot water, wipe it with a kitchen towel, and put it slightly on the edge.

Make a hole with a straw like the above method.

Emmental cheesecake is complete

Try making a strong and deep Emmental Cheesecake ^^