Cooking Steps

1. 

   Step1:Break the biscuits with the blender. Add the melted butter and mix wel

2. 

   Step2:The biscuit blender is broken. Add the melted butter and mix well. Pave the 8-inch movable bottom mold with silicone oil paper. Pour in the mixed biscuits, compact and flatten them. Put them in the refrigerator for cold storage

3. 

   Step3:300g light cream, add 15g lemon juice and mix well. Let stand for 30 minutes to make sour cream

4. 

   Step4:Cream cheese should be softened in advance at room temperature or in hot water. Add sugar and mix well. Beat smooth with eggbeater. Add sour cream 34 times and mix well

5. 

   Step5:Break up the egg and add it in 4 times. Mix well. Then add another 300 grams of light cream and 10 grams of lemon juice and mix well. Finally sift in corn starch and mix well

6. 

   Step6:The secret to the smooth and delicate taste of cheese cake is to sift and sift the cheese paste. Don't be lazy. I don't want to tell him this wa

7. 

   Step7:Pour the cheese paste into the mold of the tin foil. Take another deep baking pan. Pour it into the cold water. The water has not passed the mold of the cake about 1.52 centimeters. The tin foil of the cake mold must be wrapped. Do not preheat the water in the oven for 180 degrees. Put it into 170 degrees 30 minutes,.150 degrees 30 minutes,.180 degrees 5 to golden yellow. When the time is up, you don't need to put it out. Put it in the oven until it's cold and take it out. Cover with plastic wrap and refrigerate for one night. Demould the next da

8. 

   Step8:Make a simple decoration. It's beautiful.

9. 

   Step9:Perfect.