Cooking Steps

1. 

   Step1:Prepare ingredients (six inch cake

2. 

   Step2:Put the biscuits in the fresh-keeping bag and roll them into powder shape with a rolling pi

3. 

   Step3:Roll it down a little bit. No lump

4. 

   Step4:Butter melts in wate

5. 

   Step5:Mix in the biscuit crumbs. Then lay them on the bottom of the mold. Compact them. Refrigerate them for 1 hour

6. 

   Step6:Cream cheese softens at room temperature. Put in a bow

7. 

   Step7:Beat the powdered sugar with an egg beater until it is smooth and free of particles (be sure to take it out of the refrigerator in advance and soften it at room temperature. It's too hard to beat

8. 

   Step8:Add an egg. Beat it with the beater until it's completely mixed, then add another egg. Then add lemon juice, vanilla essence, rum, corn starch, milk in turn. Beat again until it's well mixed

9. 

   Step9:Take out the mold from the refrigerator. Pour in the cake paste. If there is a big bubble on the surface, shake it up and down with both hands

10. 

    Step10:Put the mold into the baking tray. Pour hot water into the baking tray. If it is a movable bottom mold, wrap two layers of tin foil to prevent water from entering the oven. Preheat for 10 minutes at 160 ° and bake for 6070 minutes. The surface is golden

11. 

    Step11:The cake is out of the oven. Put it in the refrigerator after cooling for 4H. First, it's easy to demould. Second, the taste is better

12. 

    Step12:Finished product drawin

13. 

    Step13:Finished product drawin

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin