Cooking Steps

1. 

   Step1:Put the digestive biscuits into the fresh-keeping bag. Tighten the mouth of the bag. Use a rolling pin to crush the digestive biscuits into pieces. Put them out for use. Heat the butter in water until it dissolves. Pour the crumbs of the digestive biscuit into the butter. Mix well. Pour into the 6-inch cake mold. Spread evenly on the bottom of the cake mold. Take a small spoon and press it flat. Put the cake mold into the refrigerator for cold storage. If PS is a movable bottom mold, a layer of tin paper needs to be wrapped on the chassis to prevent water from entering; coating oil on the side wall of the mold is convenient for demoulding.

2. 

   Step2:Cream cheese softened at room temperature. Add sugar. Beat with eggbeater until smooth.

3. 

   Step3:Add in the eggs and beat well with the beater. Add the eggs one by one. First add the first one and beat it with an egg beater until it is completely mixed with cheese. Then add the next on

4. 

   Step4:Pour in lemon juice. Beat wel

5. 

   Step5:Pour in cornstarch. Stir wel

6. 

   Step6:Pour in milk, rum, vanilla extract. Stir wel

7. 

   Step7:Pour the batter into the bottom of the cake mol

8. 

   Step8:If it's a bottom cake mold, you need to wrap a layer of tin paper at the bottom of the cake mold to prevent water from entering the bottom. Put the cake mold into the baking tray. Pour hot water into the baking tray. The height of hot water is better than half of the height of the cake paste. Put the baking tray into the preheated 110 degree oven (ACA oven). Bake for 1 hour. Bake until the surface of the cake is golden, and then it will be out of the ove

9. 

   Step9:Baked cake. Refrigerate for 4 hours. Demould.