1. Cut the butter and put it in the microwave for 1 minute to soften it
2. Cream cheese thermal insulation water softening
3. The digestive biscuits are packed in a fresh-keeping bag, and then crushed with a rolling pin, the more crushed the better
4. Digestion cake is mixed with butter, compacted on the bottom of the mold, and put in the refrigerator
5. Add eggs and powdered sugar to the softened cream cheese and beat with an electric whisk until smooth
6. Add whipped cream, matcha powder and cornstarch, continue to beat evenly, and pour it into a mold taken out of the refrigerator. Add 1cm of water to the baking tray, put it in the preheated oven at 160°C, and bake for 50 minutes. Finally, sprinkle with matcha powder to decorate
Tips:If the mold has a live bottom, you must remember to wrap tin foil around the mold to prevent the butter from leaking out, and to prevent water from running into the bottom of the cake when the water bath is heated.
