325g of cream cheese, 57g of fine sugar, whole egg 1 piece, salt-free cream10g (melted first), fresh cream 4 1 gram, lemon juice10g (half a piece), and the biscuit materials are as follows, and the cake (or blessing biscuit)/kl is digested.

working methods

Cookie bottom practice: crush the digested cake and melt the cream, add the biscuit crumbs and mix well. Place the bottom of the biscuit in a seven-inch pie mold and flatten it for later use.

After the cream cheese is softened, slowly stir with fine sugar until the sugar melts.

Beat the whole egg well, add it in several times and mix well. Add the melted unsalted cream, whipped cream and lemon juice and mix well.

Pour the cheese paste into the mold and bake at 190℃ and 150℃ for about 50 minutes, or bake at 150℃ in a gas frying pan.

You can bake with different molds, and the cake mold or pudding mold can make cheese cakes with different shapes.