How to make New York cheesecake

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  1.Put the digestive biscuits in a plastic bag and crush them with a rolling dough, and all the ingredients are ready.

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  2. Melt butter over water and mix with digestive biscuits.

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  3. Wrap the mold with tin foil in advance (mine is a live bottom mold to prevent water from entering ), pour the mixed digestive biscuits into the mold, spread evenly and compact, and put it in the refrigerator for later use.

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  4. Pour the cream cheese into the milk over water and heat, stir until there are no particles, and remove from the heat.

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  5. Add the egg yolks one by one and mix well.

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  6. Add the yogurt and mix well, then sift in the flour and mix well.

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  7. Mix well and set aside.

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  8. Add a few drops of lemon juice to the egg whites, add white sugar in three batches and beat until wet foam.

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  9.Add the egg whites into the cheese paste in batches and mix evenly in a cutting manner without cutting.circle to prevent the egg whites from defoaming.Pour the mixed batter into the cake tin lined with digestive biscuits.

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  10. Finally, pour warm water into the baking pan and put it into the preheated oven.For the middle layer, bake at 170 degrees for 20 minutes to brown, then turn to 150 degrees and continue baking for 40 minutes.