digestive biscuit

120g

Unsalted Butter

70g

Cream cheese

500g

powdered sugar

1 15g

Eggs (about 5)

250g

ingredients

lemon juice

of appropriate 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. Take 40 grams and add them into digestive biscuits pieces and stir well.

4. Cut the baking oiled paper into a suitable baking mold size and spread the oiled paper in the baking tray.

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

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

7. The 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 salt-free butter and mix well.

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

1 1. (You can add a little lemon peel if you want the cheesecake to be more delicious)

12. Pour the cream cheese into the baking mold.

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

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

Take out the mold and wrap it around with a hot towel to demould it.