How to make 8-inch heavy cheese cake

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  1. First make the cake base: use a knife to scrape out the heart of the Oreo cake, put the biscuits into a plastic bag and roll them into pieces with a rolling pin, cut the butter into slices and heat it over water until it melts To form a liquid, pour the biscuit foam into the butter and mix evenly with your hands, put it into an 8-inch mold, spread it evenly on the bottom of the cake mold, and then compact it with a small spoon.Wrap the loose bottom mold tightly with tin foil, and the height of the bag will reach the height of the mold.Just half of it is enough, and then put it in the refrigerator for later use

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  2. After the cream cheese is softened at room temperature, add fine sugar and beat with a whisk until smooth and smooth without particles



3.Add the eggs and beat evenly.Add the eggs one by one.Add the first egg first and beat until it is completely blended with the cheese, then add the next one

• 4. Pour in lemon juice and beat well, then pour in cornstarch and beat well.Add milk, vanilla extract and rum and beat well.Pour the cake batter into the cake base mold made in advance.After preheating the oven, put the mold into the baking pan.Fill the baking pan with hot water and heat up and down to 160 degrees for 60 minutes.There is no need to invert it after taking it out of the oven.After cooling, unmold and refrigerate for 4 hours for best taste.
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  5.I used Sanneng's non-stick mold, which is very easy to release.If the mold is not easy to release, you can use a hot towel or hair dryer to blow the outside for a while and then release it.

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  6.When cutting, put the saw blade in hot water and cut directly.The cake will be very beautiful.After each cut, put it in hot water and cut again