Preparation

• step 1

  Put 80g butter into the mixing bowl

• step 2

  Melt the butter at 5min/60℃/REV2

• step 3

  Add 160g digestive biscuit

• step 4

  Put on the measuring cup, and smash the ingredients at 15sec/REV7

• step 5

  Take out the digestive biscuits and put them into a 8” mould

• step 6

  Flatten the surface of the digestive biscuits

• step 7

  Put 500g cream cheese cube and 100g white granulated sugar in the mixing bowl

• step 8

  Mix the ingredients at 3min/REV5

• step 9

  Add 4 egg

• step 10

  Mix the ingredients at 1min/REV5.5

• step 11

  Add 150g milk, 20g lemon juice and 30g corn starch

• step 12

  Mix the ingredients at 2min/REV5.5

• step 13

  Place the cake bottom in a cake mould, pour the batter into it, and preheat the oven to 160°C

• step 14

  Cover the cake mould with tin foil to prevent water leaks

• step 15

  Place the cake mould on a baking tray and fill it with water until half cake height

• step 16

  Place the baking tray into the oven, and bake it at 70min/165℃ or until the surface turns golden brown

• step 17

  Naturally cool the cake, then put it into a refrigerator, and de-mould it before cutting it into blocks for use