# Fourth Baking Contest and is Love to Eat Festival#cheese Cake
1.
Put the biscuits in the fresh-keeping bag and roll them into powder with a rolling pin
2.
Roll it thinly, don’t have lumps
3.
Butter melts in water
4.
Stir in the cookie crumbs, then spread on the bottom of the mold, compact, and refrigerate for 1 hour
5.
The cream cheese softens at room temperature and puts it in a basin
6.
Add powdered sugar and beat with a whisk until smooth and no particles
7.
Add one egg, beat with a whisk until it is completely mixed, then put another one, then add lemon juice, vanilla extract, rum, cornstarch, milk, and beat again until well mixed
8.
Take out the mold from the refrigerator and pour the cake batter. If there are big bubbles on the surface, hold it with both hands and shake it up and down
9.
Put the mold in the baking pan, pour hot water into the baking pan, if it is a movable bottom mold, wrap two layers of tin foil to prevent water from entering
10.
The cake is out of the oven, after cooling, put it in the refrigerator for 4h
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