1. First soften the butter for the pie crust at room temperature
2. Put the low powder and sugar of the pie crust into the butter
3. Knead the butter and flour with your hands until they are evenly kneaded. The mixed flour should resemble coarse corn flour.
4. Add a little water to the kneaded powder, add water little by little to form the dough, let it rest for 30 minutes.
5. Roll the loose dough into thin slices, cover it on the pie pan, roll it on the pie pan with a rolling pin, and cut off the excess edges.
6. Lightly press the dough sheet with your hands to make it fit tightly on the tray, and use a fork to pierce some small holes at the bottom to prevent the pie crust from bulging during baking.
7. The cream cheese is softened at room temperature, add sugar, beat with a whisk, add eggs to the large cheese paste, and continue to beat evenly.
8. Pour in whipped cream, milk and lemon juice, and continue to beat evenly with a whisk.
9. Pour low powder into the whipped cheese paste and mix well to form cheese filling.
10. Pour the cheese filling into the pastry pan, 90% full, preheat the oven in advance, put it in the oven at 180 degrees, 35 minutes, and the cheese filling will solidify.
Tips:It is good to line up your favorite fruit or squeeze jam on the baked cheese pie!
