1. First make a digestive crust (to make it click here) and spread it on the bottom of a cake mold to compact it. Place the mold in the refrigerator and set aside.

2. Soften the cream cheese at room temperature, add the sugar and beat with a whisk until smooth.

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

4. Pour in the lemon juice and beat well.

5. Pour in the cornstarch and beat well.

6. Pour in the milk, rum, and vanilla extract and whisk to combine.

7. The final cake batter is shown in the picture.

8. Pour the cake batter into the lined cake mold.

9. Place the mold in a baking dish and pour hot water into the dish, preferably less than half the height of the cake batter. If you have a cake mold with a live bottom, you need to wrap a layer of tinfoil around the bottom of the mold to prevent water from entering the bottom. Put the baking dish into the preheated 160 degrees oven, bake for 1 hour, bake until the cake surface is golden brown can be removed from the oven.

10. After the cake is baked, put it in the refrigerator for 4 hours, then take it out of the mold and cut it into pieces.

Classic heavy cheesecake recipe video

Tips

1, "cheesecake" and "cheesecake" are the same cake, just called differently. Cheesecake according to the amount of cheese content, divided into light cheese, medium cheese, heavy cheesecake, light cheesecake cheese content is generally less, the taste is refreshing, and heavy cheesecake contains rich cheese, taste delicate and rich.

2, the main ingredient of cheesecake cream cheese, also known as cream cheese, cream cheese, etc., its texture is delicate, fresh taste, is a class of the most suitable for making cheesecake cheese. Cream cheese is slightly hard in the refrigerated state, placed at room temperature for a period of time, or water heating will become soft, this time to use a whisk to beat until smooth, used to make cheesecake.

3, lemon juice refers to the juice squeezed out of fresh lemons, which is used to improve the texture of heavy cheesecake.

4, water bath method is usually used when baking cheesecake, it can avoid the cheesecake baked too old, the texture of the rough texture or the texture of the more "face" situation. It also prevents the top of the cake from cracking while baking.

5, cheesecake just out of the oven is relatively fragile, this time do not rush to take off the mold, put the refrigerator for 4 hours and then take off the mold and cut pieces to eat, the best results.