Salt-free cream softens at room temperature, and all the crust is mixed into dough. Put a thin layer of oil on the pan with a paper towel, which is not easy to stick to the pan.

Spread the dough flat on a pan to form a crust, with the edge about 2-3 cm higher, and then poke the crust out of the hole with a fork.

Heat cream cheese and whipped cream in the microwave oven for 30 seconds (it can be omitted), then put all the remaining ingredients in a large bowl and mix well to form cheese stuffing, and stir until smooth and particle-free.

Pour the cheese stuffing into the pot covered with cake, cover the pot, and slowly heat it with ultra-low fire for about 35-45 minutes.

In 30 minutes, the room will be full of cheesecakes! When the surface is golden yellow and the pan is shaken, the filling in the middle will not move or ripple, which means the baking is complete! Let it cool a little, and you can cut it and eat it. It will taste better if you put it in the refrigerator the next day ~