1. First make the bottom of the biscuit. The butter is melted by heating in water.
2. Cracked biscuits.
3. Mix the butter and biscuits evenly.
4. Wrap the bottom of the mold tightly with aluminum foil, make a circle of oil paper, put the biscuits into the mold, flatten it, and put it in the refrigerator for later use.
5. If there is sour cream, use sour cream. If there is no sour cream, add two teaspoon of lemon juice to 150g whipped cream, mix it evenly and let it stand for 30 minutes to make sour cream.
6. Add the softened cream cheese with fine sugar and beat evenly with a whisk.
7. Add the sour cream in step 5 and continue to beat evenly.
8. Add egg liquid.
9. Mix thoroughly.
10. Add whipped cream and lemon juice and mix well.
11. Add sifted cornstarch and mix well.
12. The mixed liquid is sieved once to make it more delicate.
13. Put the cake batter into the mold, add cold water to the baking tray.
14. Bake in the oven at 150 degrees for 40 minutes in a water bath. Don't take it out immediately after baking, continue to simmer for 30 minutes.
15. It is better to eat the baked cake after cooling and putting it in the refrigerator.
Tips:If there is no small mold, you can use a 6-inch cake mold instead to extend the baking time appropriately
