cheese part: cream cheese 28g fine sugar 8g sour cream 7g eggs 7g corn starch 8g vanilla extract 2g
practice:
1. Make sour cream two days in advance, pour the original sour cream into a clean bottle, cover it with a layer of kitchen blotting paper, and tie it upside down to drain the water in the bowl, and pad some napkins in the bowl.
2. Prepare the biscuit bottom, melt the butter with insulating water, crush the digestive biscuits, pour it into the melted butter and mix well, then pour it into the corresponding mold for compaction.
3. Soften the cream cheese indoors in advance, then beat it with heat-insulating water until it is smooth. Add the fine sugar, sour cream, egg liquid and vanilla extract in turn, and beat it evenly after each addition, and then add the next ingredients.
4. Finally, sift the corn starch and add it into the cheese paste and mix well. The mold with the bottom of the cake is wrapped with tin foil. Then, pour the mixed cheese paste into the mold. The oven is preheated in advance, and the temperature is 18 degrees. Add water to the baking tray and heat it to the required temperature. Finally, put it into the mold with the cake paste for about 5 minutes. After baking, continue to put the cake in the oven until it is completely cooled and taken out.
5. Cover the cake with a plastic wrap and put it in the refrigerator (at least 4 hours, I usually take it out after a night). After taking it out, demould it and cut it into strips you want.