Olio's cheesecake

1

Butter insulated water melts into liquids。

2

The Olio cookies, which were tumbled into dust, were evenly mixed。

3

Cake molds are evenly coated with butter, oil sheets are put on, mixed crackers are laid flat on the bottom of the cake, and the freezer is replaced。

4

The cream cheese is softened in the room。

5

The fine sugar is used to use an electric omelet to slide to a non-particle-free state。

6

One by one mixed eggs evenly。

7

With lemonade evenly。

8

The corn starch is even。

9

Finally, milk, rum and vanilla are even, and cheese paste is done。

10

Take out the mold from the fridge and pour it into the good cheese paste。

11

Put it in a pre-heated oven and add a proper quantity of water to the oven for about 60 minutes。

12

It's four hours to freeze in the fridge。

One, the oven I use is 3060, and the temperature of each oven is different, so the temperature and time I give is for reference. 2. A good cheese paste, if it has more bubbles on the surface, can be used to stab a little bit with a toothpick. Three, I'm using a non-consolidated mold, so that it can be cleaned up when it's being cleaned up, or it'll be a good thing if you don't put a little butter in it, and if it's the bottom, wrap it up, or the water will go into the mold, and the cake will go out. It's best not to be half the height of cheese paste. 5. If the mid-surface is too dark to be coated with tin paper, if it is not, the temperature can be increased in the last minutes of the furnace or the wind function can be turned on. 6 Thanks for providing the formula。