Cream cheese: 400g (if you are worried about getting fat, you can reduce the dosage appropriately), biscuits: 120g, eggs: 3,

Fine sugar: 40g, sour cream or old yogurt: 100ml, white chocolate: 150g, low-gluten flour or corn starch: 10g, butter: 25g, lemon juice: 1 teaspoon, vanilla extract: half teaspoon, jam: appropriate amount.

Second, practice:

(1), make the bottom of the cake.

Generally choose digestive biscuits, here choose butter biscuits. Because I personally think that although Starbucks chooses digestive biscuits as the bottom of the cake, it has a strong milk flavor, but digestive biscuits in the market is not.

(2) Crush the biscuits with a rolling pin, add the melted salt-free butter and mix well. Be careful that the biscuits must be pressed until there are no particles. (3) Spread the above materials in a 6-inch round mold with baked paper laid on the bottom in advance, flatten and compact them, and put them in the refrigerator for later use. (4), making cheese paste. Break the white chocolate, melt it over medium heat, add sour cream and stir. In the meantime, the heat should be adjusted to avoid the boiling of chocolate due to excessive temperature. Keep stirring, and finally get a sticky and shiny mixture. Add fine sugar to the cream cheese and stir well. If you choose solid cream cheese, you need to put it at room temperature and heat it in water to melt it.

Add the eggs and stir well. Be sure to supplement them one by one. Add the mixture of white chocolate, sour cream and low-gluten flour and stir well. Finally, add lemon juice and vanilla extract.

If you choose ordinary yogurt here, you need to increase the flour grams by about 5- 10g.

(5) Pour the cheese paste on the frozen skin, and knock hard a few times to shake out big bubbles.

(6) Pour the jam on the surface of the cake with a teaspoon, and then slowly cross the jam with a knife. Avoid jam with pulp here, otherwise the jam will sink during baking because of the weight of pulp.

(7) Preheat the oven for a few minutes. Add water to the baking tray under the mold and heat it in water to avoid cracks on the cake surface.

The best oven is 120- 150℃ and the fire is on for 50 minutes.

(8), 15 minutes later, take out of the furnace, semi-cool, put in the refrigerator, refrigerate for 4-5 hours, and demould for eating.

Be careful not to rush to demould the cake after baking.