1. Weigh all the ingredients, mix cornstarch, baking powder and flour evenly and sift
2. Dried cranberries and chopped almonds
3. Butter insulation water melts
4. Break the digestive biscuits, put them in a fresh-keeping bag, and crush them with a rolling pin
5. Pour the biscuits into the butter bowl and stir evenly with a spatula
6.
For the six-inch cake mold, I have to have a live bottom, so I wrap it in tin foil, and the solid bottom is not needed.
Pour the mixed biscuits into the mold, flatten it with a spoon, and put it in the refrigerator for later use
7. Put the cream cheese in a large bowl and add in caster sugar
8. Stir the insulated water evenly to the particle-free state
9. Add the eggs one by one, and mix well each time before adding the next one
10. Add lemon juice and stir well
11. Add the rum and mix well
12. Add whipped cream and mix well
13. Add milk powder and sifted powder, mix well
14. Add chopped dried cranberries and almonds, mix well
15. Pour into the mold and put it in a baking dish filled with water
16. Put it in the preheated oven, middle level, upper and lower heat, 145 degrees, about 65 minutes
17. Take it out and let it cool, put it in the refrigerator for more than four hours, then take it out and cut into pieces for consumption
18. When demolding, cover it with a hot towel or blow the side of the mold with a hair dryer. I used the demoulding knife very violently, so it is not beautiful...
19. Cut into small pieces, is it satisfying to take a bite, haha~
