I use an 8-inch separation model, in which extra salt-free cream is smeared, and after baking paper is put in, cream should also be smeared on the inside ~ I am used to wrapping aluminum foil paper on the outside bottom of the model.

Crushing digestive biscuits, heating and melting the cream, adding biscuit crumbs and stirring evenly, pouring into the bottom of the model, compacting and refrigerating for later use.

The French Tower brand Mascapone is poured into the steel basin, which is soft and can be used directly without softening ~

Add fine sugar to mascarpone, and mix well with scraper or general whisk. The oven can be preheated to 175℃.

Slowly add milk and mix well, 3 eggs at a time 1 egg.

Add lemon juice and corn flour and gently stir well.

Sift the cheese paste when pouring it into the model, it will be more delicate to eat ~ it will shake out bubbles slightly, and there is aluminum foil paper at the bottom of my model ~

Bake in the oven 175 degrees for 50-55 minutes, so that the middle of baking will be half-cooked cheese sauce! Bake until the last 10 minute. If the surface is colored enough, spread aluminum foil paper on it to avoid over-baking. If you want to fully cook the heavy cheese cake, it is recommended to bake it for a long time and raise the temperature.

After baking, take it out and put it on the shelf to cool. You will find that the middle is a little flowing. You can't demould it yet, so let it cool for at least 3 hours. When it is cold, draw a circle with the dining knife and leave the model without taking off the baking paper.

Move the half-cooked cheesecake to the plate, wrap it with plastic wrap to keep it moist, and store it in ice cold 1 night (at least 4 hours), and finish!

Cut into pieces and serve.