How to make original cheesecake

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  1.Put the original digestive biscuits into a plastic bag and use a rolling pin to crush them into biscuit crumbs, then add melted butter and mix evenly.Place in a removable base cake tin and compact, then refrigerate to harden.

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  2. Beat the softened cream cheese with a whisk, then add the sour cream and beat evenly.

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  3.Add all the sugar at one time and continue to stir until the cream cheese is slightly puffy.

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  4. First, beat 2 eggs and mix 1 egg yolk.Add the egg liquid to the cheese in three batches, mixing thoroughly each time before continuing to add.

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  5. Then add lemon juice and light cream, stir with a spatula to mix evenly.

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  6. Add the sifted corn starch and low-gluten flour, and mix using the cutting and mixing technique.until there is no dry powder.

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  7. Preheat the oven to 180 degrees, pour the mixed cheesecake batter into the freezer.Digestive biscuit base, place a baking tray under the cake mold, pour enough hot water, and bake using the water bath method.

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  8. After baking at 180 degrees for 12 minutes, turn to 170 degrees and bake for about 40-45 minutes, take it out of the oven Then let it cool completely to remove from the mold, refrigerate it for more than 4 hours, or refrigerate it overnight for a better taste.It's delicious when you pour some jam on it, Bon appetite.