Cooking Steps

1. 

   Step1:Put 400g digestive biscuits into the food machine and break them into fine powder (without the food machine, the digestive biscuits can be put into the food bag and sealed. Roll them into powder with a rolling pin). Put them into boxes for use.

2. 

   Step2:Heat and melt 200g of salt free butter in water.

3. 

   Step3:Put the crumbs into the melted butter and mix.

4. 

   Step4:Wrap the bottom of the 10 inch movable bottom mold with tin paper (to prevent the cake liquid from seeping out). Wrap the periphery of the mold with tin paper (to prevent the water in the baking tray from seeping into the mold when it is put into the oven).

5. 

   Step5:Spread the evenly mixed butter biscuits to the bottom of the mold. Compact with hands or spatula. Cool to room temperature and refrigerate.

6. 

   Step6:Place 900g of mascarpone cheese in a container. Beat with the beater until smooth.

7. 

   Step7:Beat cheese until smooth. Add condensed milk. Continue beating until smooth.

8. 

   Step8:Add the sugar into the cheese liquid three times. Continue beating until smooth. At this time, the cheese liquid will be thinner than before.

9. 

   Step9:Add the eggs into the cheese liquid in several times. Add one egg at a time. Mix with the egg beater and beat until smooth. Add five eggs one by one and beat until smooth.

10. 

    Step10:Sift the custard powder and cornstarch into the cheese mixture. Beat with the eggbeater until smooth.

11. 

    Step11:Add the milk and stir well. At this time, the cheese liquid has become a paste, but it has a certain consistency.

12. 

    Step12:Take out the bottom of the refrigerated digestive biscuit. Pour the beaten cheese paste into the mold. Shake the mold gently. Avoid the internal storage of air bubbles. Preheat the oven to 160 ℃. Fill the pan with water to half of the mold position. Put the mold into the preheated oven. Bake for 80 minutes at 160 ℃. Bake until the cake surface is slightly golden yellow.

13. 

    Step13:Cool the baked cheesecake to room temperature and refrigerate for at least 4 hours.

14. 

    Step14:Take out the frozen cheese cake, remove the tin paper, heat it with a hot towel or hair dryer around the mold, then gently drag the bottom of the mold, and hold it up along the bottom, that is to say, the demoulding is completed (the uneven place after demoulding can be gently smoothed by a scraper around the cake).

15. 

    Step15:The unfinished cake should be refrigerated in the refrigerator. Our ingredients are the amount of 10 inch cake, and the cheesecake is relatively sweet and thick. Enough people should share the food.