1. The cream cheese is softened with white sugar in water, and it is beaten until the pattern is formed.
2. The digestive cake is crushed with a rolling pin, mixed with 40g of melted butter, and compacted on the bottom of the mold. Cover the bottom of the mold with tin foil. Then wrap it in plastic wrap and put it in the refrigerator
3. Pour in the yogurt and the remaining 30g butter and continue to beat
4. Beat in two eggs and continue to beat until mushy. Sift in 10g corn starch and mix well
5. Take out the frozen cake base, pour in the cheesecake batter, shake off the bubbles. Put it in a preheated oven at 180°C, bake for 30 minutes and then bake at 220°C for 10 minutes
Tips:The bottom of the cake should be compacted, the more solid the better~
It can be eaten hot. If you put the cake in the refrigerator and freeze for more than two hours, the cake will be thicker.
