Cheesecake

Cheesecake

1. Digest the biscuits with a rolling pin to crush the butter, melt it in a microwave oven and stir evenly with the biscuits, compact it and put it in the refrigerator for later use.

2. The cream cheese softens at room temperature.

3. Add white sugar and beat until fine and non-grainy.

4. Add an egg and beat until the egg and cream cheese are thoroughly integrated.

5. Add another egg, one by one, and each egg must be thoroughly fused.

6. Add lemon juice and stir well.

7. Add cornstarch and stir well.

8. Add milk and stir well.

9. The state in which all liquids are mixed.

10. Take out the refrigerated bottom of the cake and pour into the cheesecake batter to shake out bubbles.

11. The oven is preheated at 160 degrees, using a water bath baking method. Add enough water to the baking tray. Put the abrasive tool on the grill and bake at 160 degrees for 1 hour. The water bath baking method keeps the oven moist and the cake is not easy to crack.

12. Observe the temperature of your own oven. Each oven has a different temper. Just bake the cake and color it.

13. Simmer in the oven for a while and refrigerate overnight.

14. When demolding the next day, it will be better to use a hair dryer to blow around the mold. The demolding mold can be covered with oil paper of the same size for demolding.

15. Cut it open and start tasting it.