Cooking Steps

1. 

   Step1:Prepare the 8-inch cake mold. Put the 8-inch oil paper on the bottom. Brush a layer of corn starch on the edge of the mol

2. 

   Step2:Put the digested biscuits into the fresh-keeping bag, roll them with a rolling pin and crush them into biscuit dregs

3. 

   Step3:Pour out the biscuit dregs. Mix the biscuit dregs with cold boiled water to make them moist. Use a large spoon to flatten the digestive biscuits on the bottom of the cake mold. Compact as much as you can. The cake cushion is finishe

4. 

   Step4:Take 500g cream cheese and soften it at room temperature. If the cheese frozen in the frozen layer needs to be softened at room temperature, the water temperature should be controlled at about 4050 ℃ after water separation and softening. The temperature should be warm and not hot. Beat the cream cheese with an eggbeater until it is smooth and smooth without any particle feeling

5. 

   Step5:Add the sugar in the list of ingredients to the cream cheese, and continue to stir until well blende

6. 

   Step6:Three eggs. Put one in each time. Mix one and put the other in. Until all three eggs are put in the batter

7. 

   Step7:Mix the corn starch and lemon juice in the ingredients into the cheese paste and beat well. It can also be dispensed with lemon juice. The main function is to remove greasiness

8. 

   Step8:Whipped cream is put in at last. Just stir evenly. It doesn't need to be whipped. Too much air will crack the surface of the batter cake

9. 

   Step9:Preheat the oven for 150 degrees. Connect the pan with water. Put it into the bottom of the oven. Put the grill on the pan and preheat for 2 minutes. The cheesecake needs to be baked slowly at low temperature. The water bath method can prevent the surface from cracking. If you don't use the grill to put the cake directly on the baking tray with water, you need to wrap tin paper on the bottom of the mold to prevent the water in the baking tray from entering the mold. It's a tragedy to soak the cake in wate

10. 

    Step10:Preheat the oven. Pour the cheese paste into the eight inch cake mold. Shake off the bubbles. The obvious bubbles need to be punctured by toothpick

11. 

    Step11:After preheating, paste the finished cake into the oven and heat it up and down for 150 ℃. 70 minutes. It's better to color the surface a little. The baking time depends on the temperature. Don't take out the cake in a hurry. After the cake is naturally cooled in the braise, cover the surface with a cling film to prevent the smell. Refrigerate it for one night. The next day, the cake should naturally form a small gap with the four sides of the mol

12. 

    Step12:The bottom mold is good for demoulding. When cutting the block, make sure to soak the knife in hot water and dry it before cutting. The shape and cutting surface will be very beautiful. Repeat this action for each knife. A thin layer of cocoa powder is sprinkled on the surface. Decorate some mangoes slightly and brighten them

13. 

    Step13:Have time to be patient with yourself and your hear