Cooking Steps

1. 

   Step1:Biscuit bottom - prepare the mold (17 * 22cm or 20 * 20cm). Lay baking paper in the mold (the four corners of baking paper can be cut so as to lay a better fit

2. 

   Step2:Put the biscuits into the food sealing bag. Roll them with a rolling pi

3. 

   Step3:Put melted butter in the crumb

4. 

   Step4:Mix butter and crumbs wel

5. 

   Step5:Put the mixed biscuits into the baking tray. Find a flat bottom tool (or the bottom of the bowl). Spread and compact the biscuits. Refrigerate for standby

6. 

   Step6:Red Bean Cheese part - self made red bean and sugar 1-1 are put into a pressure cooker. Add water 2cm higher than the red bean. After being aerated, press for about 20 minutes under low heat until the red bean becomes soft and waxy (low heat can ensure the integrity of the red bean). Soften the cream cheese at room temperature (in winter, you can use the microwave to tinkle for a few seconds). Beat it with the beater until it is smooth. Add one whole egg and one yolk twice. Wait until the egg liquid is completely absorbed by the cheese, then add the remaining egg liquid. Mix the egg liquid and cheese evenly. Add the suga

7. 

   Step7:From time to time, use a scraper to scrape off the cheese paste around. Beat until smooth. Add cream and lemon juice. Mix well. Sift in potato starch. Mix wel

8. 

   Step8:The final batter is smooth without particles. There is no cheese around

9. 

   Step9:Add the red honey beans. Stir wel

10. 

    Step10:Pour batter into the mold. Knock twice to make bubble

11. 

    Step11:Bake for 40 to 50 minutes in a preheated oven of 170 degrees. Cool the cake naturally, cover with plastic wrap, refrigerate for at least 3 hours, and then serve

12. 

    Step12:Divide the frozen cheesecake into 8 part

13. 

    Step13:Don