1. Prepare materials.
2. Stir the melted butter, bread crumbles, and 30g sugar evenly, then pour it into a baking pan, spread it out and press it tightly.
3. Beat 125 sugar and cheese until white, then add eggs and beat well, then add the whipped sweet cream, and finally add a little lemon juice and mix well.
4. Pour the mixed batter into the baking pan, and gently shake the baking pan to let the bubbles in the batter burst.
5. You can use coffee sauce to draw patterns on the batter at will to increase the beauty of the cake.
6. Put it in a preheated oven and bake at 180°C for 25 minutes.
7. Place the baked cheesecake in the freezer for more than 3 hours. The cake can be cut into pieces until it is hard.
Tips:It is recommended to use an oven with precise temperature control, I use Dongling's DL-K33D!
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