WHAT YOU NEED

Ingredients

250 grams of cheese
80 grams of fine sugar
Two eggs.
15 grams of cornstarch
1 tablespoon of lemon juice (15 ml)
80 grams of milk
1 teaspoon of rum (15 ml)
1/4 of a teaspoon (1.25 ml)
100 grams of biscuits
50 grams of butter

How TO MADE The classic heavy cheese cake is 6 inches thick.

Steps 1 to 4

1. Preparing all the materials

2. Digested biscuits are crushed in a cooking machine and butter is dissolved in water

3. Mix the digested biscuits and butter evenly, this is the base of the cheesecake.

4. Put it in a 6-inch cake mold, press it flat and then refrigerate it in the refrigerator. The purpose of refrigerating it is to make the bottom of the cake hard and easy to add cake paste to the back.

Steps 5 to 8

5. After softening the cheese at room temperature, add fine sugar

6. Sliding with an egg beater

7. Add the first egg and stir evenly with the egg beater.

8. Add the second egg and continue stirring evenly.

Steps 9 to 12

9. Add 1 tablespoon of lemon juice and stir evenly

10. Add cornstarch and stir evenly

11. Add milk, rum, and vanilla, and stir evenly.

12. After all the mixing is done evenly, this is the finished cheese paste!

Steps 13 to 16

13. The cake is wrapped in tin foil to prevent the bottom from getting water, then the cheese dough is added and poured into hot water.

14. Put the pan in the oven at 170 degrees, put it on fire for 60 minutes, and bake it until the surface is golden yellow!

15. After 60 minutes, come out! The color is great! PS: Don't let it cool completely before you take it off! It's fragile when it's hot, it'll fall apart!

16. It's better to put it in the fridge after it's completely cooled.