1. Prepare the required ingredients, crush the crispy biscuits in advance or put them in a fresh-keeping bag, and crush them with a rolling pin
2. Melt the butter in water or heat it in the microwave and mix well with the biscuits
3. Spread it flat on the bottom of a round baking pan with baking paper, then put it in the refrigerator to set it aside
4. Mix the cream cheese with white sugar and stir evenly with a whisk, then add the yogurt and stir evenly
5. Add the beaten egg liquid in 3 more times, each time you add it, you need to stir it evenly before adding the next time
6. Add lemon juice and milk and stir well
7. Finally add cornstarch and mix well
8. Slowly pour the filling into the baking tray, water bath method, 160 degrees, 60 minutes
9. Take out the mold, spread the almond jam moisturizer evenly on the surface, put it on the cooling net, and sprinkle the cake with powdered sugar for decoration.
