Classic heavy cheesecake - Cheese temptation, can you withstand the test

1. Cut butter into pieces and heat them over water until they melt into a liquid for later use

2. Put the digestive biscuits in a food bag and roll them into small pieces with a rolling pin

3. Roll out the digestive biscuits and pour them into an egg beater, then add melted butter

4. Stir evenly, pour into the mold, press tightly with a rolling pin, and freeze hard in the refrigerator

5. After the cream cheese softens at room temperature, add fine sugar

6. Use an electric mixer to beat until smooth and particle free

7. Add eggs and beat evenly with an egg beater. Eggs need to be added one by one

After the first one is completely mixed with cheese, add the next one. Pour in lemon juice and stir well

9. Pour in corn starch. Stir evenly

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

11. The final beaten cake batter is shown in the picture. Wrap the mold shell with a layer of tin foil

12. Pour the beaten cake batter into the mold

13. Place the mold into a baking tray and pour in hot water. The height of the hot water should not exceed half of the height of the cake batter. Place it in a preheated oven at 170 ° C, with the middle and lower layers, on top and bottom heat, and bake for about 60 minutes

14. Bake until the surface of the cake turns golden yellow and then release from the oven

15. Place the baked cake in the refrigerator and refrigerate for at least 4 hours. First, use a demoulding knife to draw a circle along the edge of the mold, and then push the cake out from the bottom

16. Cut it into pieces and you can share it