1. First make the bottom of the digestive cake (click here for the production method) and place the bottom of the cake on the bottom of the cake mold and compact it. Put the cake tin in the refrigerator and refrigerate for later use. After the cream cheese has softened at room temperature, add fine sugar and beat with a whisk until it is smooth and without particles. Add the eggs and beat them evenly with a whisk. Add the eggs one by one. Add the first one and beat with a whisk until it is completely mixed with the cheese, then add the next one. Pour in lemon juice and beat evenly. Pour in cornstarch and beat evenly. Pour milk, rum, vanilla extract and beat evenly
2. The final whipped cake batter is shown in the picture. Pour the cake batter into the cake tin with the bottom of the cake. Put the cake tin into the baking tray, and pour hot water into the baking tray. The height of the hot water should be less than half of the height of the cake batter. If it is a live bottom cake mold, you need to wrap a layer of tin foil on the bottom of the cake mold to prevent water from entering the bottom. Put the baking pan into the preheated 160 degree oven, bake for 1 hour, bake it until the surface of the cake is golden brown before it is out of the oven. After baking the cake, put it in the refrigerator for 4 hours, then demould it and cut it into pieces.
