digestive biscuit

120g

Unsalted Butter

70 grams

Cream cheese

500 grams

powdered sugar

1 15g

Eggs (about 5)

250 grams

condiments

lemon juice

Proper amount

step

1. Put digestive biscuits into a thick fresh-keeping bag and crush it with a rolling pin.

2. Melt the unsalted butter in water.

3. Add 40 grams into digestive biscuits block and stir well.

4. Cut the baking oil paper into the appropriate baking mold size and spread it in the baking tray.

5. Spread digestive biscuits in a baking tray and compact it. Refrigerate for about 1 hour.

6. Cream cheese is softened at room temperature in advance and mixed with powdered sugar evenly.

7. Eggs are scattered in the bowl.

8. Add it to the cream cheese in 3-4 times.

9. Squeeze in a little lemon juice, then add the remaining 30 grams of melted unsalted butter and stir well.

10. If you want the cheese to be smoother, you can sieve the cream cheese with a fine mesh colander.

1 1. (If you want the cheesecake to taste better, you can add a little lemon peel. )

12. Pour the cream cheese into the baking mold.

13. Preheat the oven to 130℃, pour 2% deep hot water into the baking tray and bake for 90 minutes without water.

After baking, take it out to cool, then wrap it in plastic wrap and put it in the refrigerator for half a day to a day.

Take out the mold and wrap it with a hot towel for demoulding.