Classic heavy cheesecake

1. First, take out the grinding tool and wrap it in tin foil to prevent dew from entering. When baking, use a water bath method, where butter is insulated from heat and turns into a liquid. Then, put the digestive biscuits in a plastic bag and crush them. Add the butter, stir evenly, and place it in a circular grinding tool to make the bottom of the cake. Use a spoon to flatten it

2. Add sugar to Mascarpone cheese to make it smooth, then add one egg at a time. Add vanilla extract, milk, lemon juice, cornstarch, and mix in batches before adding it and stirring evenly

3. Pour the cake batter in, then add your favorite fruit. I added mango, and then pour the cake batter on top

4. Put the cake into a preheated oven, add some water to the bottom baking tray, place the cake on a baking net, bake the middle layer, and set the temperature to 160 degrees Celsius. Bake for one hour

During the baking process, the surface can be colored and covered with tin foil

6. After one hour, take it out of the oven, cool it down, and refrigerate it for four hours before taking it out

7. Peel off at four hours

8. Cut open

9. Extremely delicious