Ingredients ?

Cream cheese 250g

Digestive cookies 100g

Fine sugar 80g

Eggs 2

Corn starch 15g

Lemon juice 10g

Milk 80g

Rum 1 tbsp (15ML)

Vanilla extract 1/4 tsp ( 1.25ML)

Butter 50g

Classic heavy cheesecake recipe ?

First make the cake base (100g digestive cookies, 50g butter). Take a plastic bag, put the digestive cookies into the bag, tie the mouth of the bag tightly, use a rolling pin to crush the digestive cookies into crumbs, serve and set aside. Cut the butter into small pieces and heat over water until it melts into liquid. Pour the digestive cookies into the butter and mix well with your hands. Pour the cookies into a 6-inch cake mold and spread evenly on the bottom of the cake mold, flatten it with a small spoon and press it firmly. After spreading the cookie base, put the cake mold into the refrigerator and set aside

After the cream cheese is softened at room temperature, add the sugar and beat it with a whisk until smooth and grain-free

Add the eggs and beat them with a whisk until well blended. Add the eggs one at a time, starting with the first one and beating with a whisk until well blended, then add the next one

Pour in the lemon juice and beat well

Pour in the cornstarch and beat well

Pour in the milk, rum, and vanilla, and beat well

Finally, finish the batter

Pour the batter into a paved cake mold

Put the batter into the bottom of the cake.

Place the mold in a baking pan and pour hot water into the pan, preferably less than half the height of the batter. (If you are using a flat-bottomed mold, you will need to wrap the bottom of the mold with tinfoil to prevent water from entering the bottom. Place the baking tray in a preheated 160 degree oven and bake for 1 hour, until the top of the cake is golden brown.

Place the cake in the fridge for 4 hours, then unmold and cut into pieces.