Cooking Steps

1. 

   Step1:Put the digestive biscuit into the sealed bag and crush it with a rolling pin.

2. 

   Step2:Butter melts in hot water.

3. 

   Step3:Put the biscuits into the melted butter and stir well.

4. 

   Step4:Pour the crushed biscuits into a 6-inch mould. Press it with a spoon and put it into the refrigerator for cold storage.

5. 

   Step5:Cream cheese softens at room temperature, then add in sugar and beat until smooth and granulated.

6. 

   Step6:Add eggs. Add one egg at a time. Add another one after each mixing.

7. 

   Step7:Add vanilla extract and stir well. Add sifted corn starch. Stir well.

8. 

   Step8:Add lemon juice and rum and mix wel

9. 

   Step9:Finally add the milk and stir well.

10. 

    Step10:Take out the bottom of the frozen biscuit in the refrigerator. Pour the battered cheese into the mould

11. 

    Step11:Preheat the oven 170 degrees in advance. Water bath method (put a baking pan in the lower layer of the oven. Pour hot water into the baking pan). Put the baking net in the middle layer of the oven. Put the cheese cake in the baking net. Bake for about 50 minutes.

12. 

    Step12:If you're not sure if it's cooked after baking, you can insert the toothpick into the cheese cake. Pull out the toothpick to see if it's smooth and doesn't stick to the cheese to prove that it's baked.

13. 

    Step13:Cool the baked cheesecake and refrigerate it for more than 4 hours. It's best to refrigerate overnight. The frozen cheese cake is cut along the inner wall of the mould with a knife. Take the cake out of the mould and cut into small pieces for eating.