Classic Heavy Cheesecake
1.
The digestive biscuits are packed in disposable plastic bags and crushed with a rolling pin.
2.
Cut the butter into small pieces and melt it in a microwave oven on low heat.
3.
Put the biscuits into a large bowl and pour the butter evenly with your hands, then pour them into a 6-inch round mold and press them evenly with a rolling pin, and put them in the refrigerator for later use.
4.
The cream cheese is softened at room temperature. Add white sugar and stir with a whisk until it is fine and non-grainy.
5.
Add eggs, first add an egg and cheese and beat until combined, then add another egg and beat until combined.
6.
Add lemon juice and beat until combined.
7.
Add cornstarch and beat until combined.
8.
Add milk, rum, and vanilla extract and beat until combined. I didn't add vanilla extract without it.
9.
The cheese sauce is all done and the oven is preheated to 180 degrees.
10.
Pour into the mold.
11.
If it is a movable bottom mold, you need to wrap the mold with tin foil to prevent water from entering the bottom. Put it into the baking pan, you need a darker baking pan, pour hot water into the baking pan, about half of the mold temperature is adjusted to 160, the time is 1 hour, after the color can be covered with tin foil
12.
After being out of the oven, let it cool and put it in the refrigerator for 4 hours before eating.
13.
When demolding, use a hair dryer to blow a few times on the periphery of the mold, and the demoulding is easy.
14.
Super soft and delicate, it tastes like eating ice cream.
