Cheese part: cream cheese 280g fine sugar 80g sour cream 70g eggs 70g corn starch 8g vanilla extract 2g.
Exercise:
1. Make sour cream two days in advance, pour the original yogurt into a clean bottle, cover it with a layer of kitchen blotting paper, and pour it into a bowl to drain. Put some napkins in the bowl to absorb the dripping water and filter until the yogurt is in a lump.
2. Prepare the biscuit bottom, melt the butter in insulating water, crush the digestive biscuits, pour it into the melted butter, stir it evenly, and then pour it into the corresponding mold for compaction.
3. Soften the cream cheese indoors in advance, and then send it to smooth with warm water. Add the fine sugar, sour cream, egg liquid and vanilla extract in turn, stir evenly after each addition, and then add the next material.
4. Finally, sieve the corn starch and add it into the cheese paste, stir it evenly, wrap the cake bottom in the mold with tin foil, then pour the stirred cheese paste into the mold, preheat the oven to 180 degrees in advance, add water to the baking tray and heat it to the required temperature, and finally put it into the mold with the cake paste for about 50 minutes. After baking, continue to put the cake in the oven until it is completely cooled and then take it out.
Cover the cake with plastic wrap and put it in the refrigerator (at least 4 hours, I usually take it out overnight). Take it out, demould it and cut it into strips you want.