250 grams of cream cheese

Digestive biscuits 80 grams

30 grams of butter

70g milk

70 grams of sugar

Half a cup of lemon juice

Two eggs

Corn starch 15g

How to make a 6-inch cheesecake

Get the materials ready. Then make the bottom of the cake, crush the digestive cake with a fresh-keeping bag, melt the butter into a liquid state, and stir it evenly with the digestive cake. Pour into the mold, flatten and compact with a small spoon. Put it in the refrigerator for use.

Soften the cream cheese at room temperature (be sure to soften it) until the fine sugar is added, and beat it in the eggbeater until smooth and particle-free.

Add the eggs in batches, first add one until the cheese is completely mixed with the eggbeater, and then put the other until it is also mixed.

Squeeze half a lemon juice (no need to add it)

Sift in starch and stir well.

Pour in the milk and mix well.

Finally, it turns into cheesecake paste, and the mold is taken out of the refrigerator and poured in.

After the oven is preheated, the cake is baked in water bath at 160 degrees for about 50 minutes, and the surface of the cake is golden yellow. Pay more attention to the state of the cake in the oven to avoid overcooking.

Cool the baked cake and put it in the refrigerator for 4-5 hours. After demoulding, you can enjoy it!