1. Put the digestive biscuits into a fresh-keeping bag and roll them into fine powders with a rolling pin
2. Pour the melted butter into the biscuits and mix well
3. Then pour it into the mold and flatten it with a scraper
4. Start making biscuits, pour the low-gluten flour and butter sugar into the egg-beater bowl
5. Rub evenly with your hands and put in the refrigerator for later use
6. Then make cheese paste, put the cheese paste in the microwave to soften
7. Stir it with a whisk, then add vanilla extract and continue to beat evenly
8. Add softened butter and stir with a whisk on low speed
9. Add yogurt and stir
10. Add the whole egg and egg yolk to the cheese paste
11. After whipping evenly, sift in cornstarch and stir
12. Then pour the stirred cheese paste into the mold, shake off the foam and put it in the oven to bake at 180 degrees for 1 hour
13. When there are 10 minutes left, add the previously made crumbs, continue to bake, turn off the power after the surface is colored, put the cake in the oven for about 40 minutes to make it cold, then put it in the refrigerator overnight, the flavor will be better good
Tips:Put it in the refrigerator overnight for better flavor~
