cheesecake

1

Prepare all materials.

2

Put the digestive biscuits into a food bag and crush them with a rolling pin. Mix the shredded digestive biscuits with melted butter and 5g of fine sugar well.

3

Spread evenly on the bottom of the baking pan, press tightly with a rolling pin, place in the refrigerator freezer and freeze for 15 minutes before setting aside.

4

Add 50g of fine sugar to the cream cheese softened at room temperature and stir with an egg beater until smooth and free of particles. Add the beaten eggs a little bit and stir well.

5

Add the yogurt and milk to the cheese paste and stir well, then sieve the corn starch and add it and stir well.

6

At this time, preheat the oven to 160 degrees, add warm water to the baking sheet and place it in the middle and lower layers of the oven, and pour the cheese paste into the baking pan that has been prepared to digest the biscuits previously.

7

Bake in a water bath for about 60 minutes, remove and cool before serving. Place it in the refrigerator and refrigerate overnight. It tastes better.

1. The original cake base used 100g of digestive biscuits. I made it and found that the 6-inch base was too thick.(Sister Wenyi uses an 8-inch mold, so she needs more portions.) Adjust it according to her baking mold;2. The cream cheese must be delicately beaten, otherwise there will be cheese bumps that will affect the taste;3. Water bath method: Put warm water in the baking plate and bake it with the cake mold. This will ensure the cake is moist and avoid surface cracking; 4. It should be noted that if a movable bottom mold is used, the mold should be wrapped in tinfoil before baking to prevent moisture from seeping into the bottom.(I wrapped two layers to be safer, but after baking, I found that I wrapped two layers, and a small amount of water entered the first layer);5. The baking time and temperature are adjusted according to the temper of my own oven; the baked cake may still shake. It is normal for it to solidify after cooling, so don't re-bake it;6. When cutting the cheesecake, use a clean knife to warm it in hot water and dry it and then cut it off with one knife to ensure that the edges of the cake are cut neatly and cleanly;