2. Make the bottom of the 8-inch cheesecake: put digestive biscuits in a plastic bag and crush it with a rolling pin; Melt butter with microwave; Add chopped digestive biscuits into butter and stir well; The bottom of the mold is paved with oil paper in advance, and there is a circle of oil paper around it. Butter biscuits are poured into the mold and compacted. Put it in the refrigerator for use.
3. Making the cake body of 8-inch cheesecake: Soften the cream cheese in the greenhouse and add fine sugar; Stir at low speed with an egg beater until smooth and free of particles; Add one egg and stir at low speed, so that the egg and cheese are completely blended, as are the other three eggs; Pour in the sieved corn starch and stir evenly until there are no particles; Pour in 4 drops of vanilla extract, milk and half a lemon, squeeze a little juice and mix well; Sieve the cake paste twice and pour it into the mold, with a layer of tin foil at the bottom of the mold.
Cake baking practice of 4.8-inch cheesecake: spread a layer of tin foil on the baking tray, put it in the middle and lower layers of the oven, pour hot water (2/3 of the height of the baking tray) into the baking tray, preheat the upper and lower tubes of the oven 160 degrees, and set the baking time as 120 minutes. (no cake); After the oven is preheated, put the cake mold into the baking tray, bake in water bath until the surface of the cheesecake is golden, and adjust the oven temperature to 140 degrees; Cover the surface of the mold with a layer of tin foil, and put it in the oven for baking and stewing for 30 minutes; Put the cheesecake and mold in the refrigerator overnight.