Classic heavy cheesecake

1. First, make a cake base (100g of digestive biscuits and 50g of butter). Take a fresh-keeping bag, put the digestive biscuits into the fresh-keeping bag, tie the mouth of the fresh-keeping bag tightly, use a rolling pin to crush the digestive biscuits into small pieces, and take them out for later use. Cut the butter into small pieces and heat them over water until they dissolve into a liquid state. Pour the crumbs of digestive biscuits into butter, grab them evenly by hand, pour them into a 6-inch cake mold, evenly spread them at the bottom of the mold, and use a small spoon to flatten and press them tightly. After laying the cookie base, put the cake mold in the refrigerator and refrigerate for later use. I forgot to take a photo after finishing the cake base ∑ (°△ ° | |) ︴

2. Cream cheese softens at room temperature

3. Add granulated sugar and use an egg beater to beat until smooth and free of particles

4. Add eggs and beat evenly with an egg beater.

5. Eggs should be added one by one. First, add the first one and beat it with an egg beater until it is completely mixed with the cheese, then add the next one

6. Pour in lemon juice and stir evenly

7. Pour in corn starch and stir evenly

8. Pour in milk, rum, and vanilla extract, stir well

9. Place the cake mold into a baking tray and pour hot water into the tray. The height of the hot water should ideally not exceed half of the height of the cake batter. If it is a live bottom cake mold, it is necessary to wrap a layer of tin foil at the bottom of the cake mold to prevent water from entering the bottom.

10. Place the baking tray in a preheated oven at 160 degrees Celsius, in the middle and lower layers of the oven, and bake for 1 hour until the cake surface turns golden brown before baking. After baking the cake, refrigerate it for 4 hours in the refrigerator, remove the mold and cut it into pieces for consumption