The Temptation Taste of Deeper and Deeper Sinking - Classic Heavy Cheese Cake

1. Weigh the biscuits, break them into small pieces and put them into the food processing mechanism to crush them

2. Heat the butter over water to dissolve it. Pour the minced digestive biscuits into the butter and stir well

3. After mixing, add the mixture into a 6-inch flexible circular mold wrapped in tin foil, press it flat and tightly with a small spoon, and put it in the refrigerator for refrigeration

4. Add lemon juice to the light cream and stir well, then refrigerate for 20 minutes until ready to use

5. Wrap the cream cheese with cling film and heat it in the microwave for 1 minute. Then, use a manual egg beater to stir evenly until smooth and free of particles

6. Add melted butter and stir evenly

7. Add eggs in batches, one by one, and mix thoroughly before adding the next one until evenly mixed

8. Mix yogurt oil and yogurt evenly, then pour them into the cheese batter and slowly stir until evenly mixed

9. Finally, add honey to the cheese batter and continue stirring evenly

10. As the water bath method is used, before adding the cake batter, as the cake mold is a loose bottomed cake mold, a layer of tin foil should be added to the bottom of the cake mold to prevent water from entering the bottom

11. Pour hot water into the baking tray, preferably not more than half the height of the cake batter. Bake in a preheated 160 degree oven for 60 minutes