Butter will become liquid when heated in water. Crush the biscuits and add the butter. Spread the biscuits into a dry mold, compact them with tools and put them in the refrigerator for about 30 minutes.
3. Stir the cream cheese at room temperature until it is soft. Add sugar and stir for three times, just like egg white.
4. Put the yolk in until it is smooth, then add the protein into the paste in 3-4 times, and then add the next protein after the protein and paste are completely integrated.
5. Add lemon juice and stir until completely mixed, and add milk and stir until completely mixed.
6. Put the sweet potato granules into the mold.
7. Pour cream cheese paste from a height, so that bubbles will be reduced.
8. Bake in a preheating oven 170℃ for 30-35 minutes.