How to make heavy cheesecake

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  1.I use this kind of cookie.Any kind of biscuit will do.Four or five pieces, crushed and set aside.

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  2. Heat butter over water to melt, add biscuit crumbs, compact, and refrigerate.Cream cheese softens naturally.

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  3.Cream cheese, light cream and sugar, mix with a whisk until there are no particles, add the first egg, mix well and then add the second one.Stir well and add milk.

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  4.After everything is stirred evenly, add starch and stir again.You can add a few lemon juice or a little lemon zest.Preheat the oven to 160 degrees for 5 minutes, lower rack.

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  5. Sieve the mixed cake batter and pour it onto the biscuit base, and wrap the base with tin foil , put into a deeper baking pan, pour water to preferably ½, water bath method, 160 degrees for 60 minutes.

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  6.Don’t be in a hurry to eat it after baking.Bring it to room temperature and then put it in the refrigerator.Refrigerate overnight.

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  7. Take it out the next day, blow around the mold with a hot towel or hair dryer, and demould.

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  8.Cut it into a piece and it tastes great.

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  9.I put less sugar, not so sweet.If you like it sweet, put more sugar.If you like it sour, add more yogurt.