1. Put the biscuits in a fresh-keeping bag, roll them into pieces with a dough roller, and pour them out into a clean bowl.
2. Butter melted in heat in advance and set aside.
3. Add the melted butter to the biscuits and mix well.
4. Then, pour it into a mold, flatten it, and put the ice cream in the refrigerator for later use.
5. Then make the batter part of the cream cheese melted in heat insulation water, mix other materials and stir evenly.
6. Stir into a fine cheese paste.
7. Then take out the refrigerated bottom of the biscuit, add the cheese paste to spread it out, and bake it.
8. Preheat the oven in advance, and bake for 20 minutes at 170 degrees.
9. The last step is to make sweet potato batter. The sweet potatoes are cooked in advance and pureed for later use.
10. Butter melted in heat in advance and set aside.
11. Add whipped cream to the sweet potatoes and stir well.
12. Last time, add the melted butter to the batter and mix well.
13. Take out the baked cheesecake, spread the sweet potato batter on the surface, and brush with egg liquid.
14. Then, take a fork and draw lines on the surface.
15. Put it in the preheated oven, fire up and down at 180 degrees, and bake for 20 minutes (made with Changdi CRTF32K, each oven has some temperature differences, the specific temperature depends on your own oven, here is just a reference value).
16. The golden yellow surface is ready to be baked.
17. Cut into pieces and serve.
18. Appreciation of the finished product.
