Cooking Steps

1. 

   Step1:Prepare all the ingredient

2. 

   Step2:The butter melts in water. The biscuits are put in the fresh-keeping bag and rolled back and forth into powder shape with a rolling dough stick.

3. 

   Step3:Mix the melted butter and biscuit powder evenly. Put them into a six inch open bottom cake mold, and press them with a spoon. Refrigerate for about 20 minutes.

4. 

   Step4:Cream cheese melts at room temperature. The melting can preheat the oven. It's 160 degrees up and down.

5. 

   Step5:Beat cream cheese with the eggbeater. Beat until it's pelleted. Add sugar. I added 68g. Jun's prescription is 80g. Fairies can add according to their own preferences.

6. 

   Step6:Beat well and then add eggs. Add one at a time. Beat well and then add another.

7. 

   Step7:Add corn starch, milk, lemon juice and vanilla in turn. Add the same stir evenly before adding the same.

8. 

   Step8:So it's like this after the ingredients are added and stirred evenly. If there are small bubbles, they can be broken with toothpicks. Although I made heavy cheesecake for the first time, there was no bubble. Haha.

9. 

   Step9:Pour the evenly stirred ingredients into the six inch cake mold. Because of the water bath baking method, I am the mold of the movable bottom. So the bottom needs to be wrapped with a layer of tin paper to prevent water from entering.

10. 

    Step10:Put the mold in the baking tray. Add hot water to the baking tray.

11. 

    Step11:Put it in the preheated oven. Heat it up and down for 160 degrees. Bake it for an hour.

12. 

    Step12:I'll run to see what's going on in the oven every ten minutes. Because I did it for the first time. I'm afraid it's not good. I've been worried about it. How come the surface of my cake hasn't bulged yet? It's not painted yet. I'm afraid the skin will crack. Hahaha. It's about 40 minutes. The skin is bulging and colored.

13. 

    Step13:I was very satisfied when I took it out one hour after baking that night. I succeeded. Put it in the refrigerator after cooling. Refrigerate for four to five hours. Taste better. I refrigerated all night. I made the birthday cake the next day.

14. 

    Step14:Demoulding the next day. Blow the blower on the whole body and bottom of the mold. It's very convenient for demoulding. Load the plate. Eat the camera first. Ha ha.

15. 

    Step15:I cut a small piece of it and made it with my own lemon honey.

16. 

    Step16:It makes sense to make your own birthday cake.