1. Ingredients: 500g cream cheese, 4 eggs, 30g cornstarch, 10g lemon juice, 160ml Dutch cow cheese milk, 200g biscuits, 100g butter, 3 servings; accessories : Appropriate amount of salt and appropriate amount of blending oil.

2. First make the digestive biscuit base and spread the biscuit base on the bottom of the cake mold and compact it. Place the cake mold in the refrigerator and set aside.

3. After the cream cheese has softened at room temperature, add fine sugar and beat with a whisk until smooth and grain-free.

4. Add eggs and beat evenly with a whisk. Add the eggs one by one, add the first one first and beat with a whisk until completely mixed with the cheese.

5. Add the next one.

6. Pour in lemon juice and stir evenly. Pour in the cornstarch and mix well. Pour in the milk and rum and stir evenly.

7. Pour the mixed cheese batter into the mold, place it in a baking pan, and pour hot water into the baking pan. The height of the hot water should preferably be less than half the height of the cake batter. If it is a removable bottom mold, you need to wrap a layer of tin foil at the bottom of the cake mold to prevent water from entering the bottom. Put the baking sheet into a preheated 160-degree oven and bake for 80 minutes, until the surface of the cake is golden brown.