New York Cheesecake (6 inches)

Crush the finger cakes with a mixer

Heat 30g butter over water

Mix well with biscuit powder

Spread the biscuit powder on the bottom of a 6-inch round mold, press it tightly, and place it in the refrigerator for 30 minutes

Add 40g butter to the milk, cook over low heat until the butter melts, then turn off the heat and keep warm

Add 25g sugar to the egg yolks and beat with a hand whisk until thick and white

Add cornstarch and mix well

Pour into the milk and butter liquid and mix well

Put it back on the fire, heat over low heat and stir constantly, until it becomes thick and has a texture, turn off the heat

Cut the cream cheese into small pieces and place in a large bowl, beat over hot water until smooth

Whipped cheese

Add the thick sauce cooked in step 9

Mix well

Add 30g of sugar to the egg whites in three batches, beat with an electric egg beater until 6 points, then you can have large hooks and the state before wet foaming

Take half of the beaten egg white and put it into the cheese batter, stir evenly

Add the remaining half and mix well

Pour the prepared egg batter into the mold with a cake base, and wrap the bottom with tin foil

Water bath method (pour about 1.5cm high hot water into the baking pan, bake with insulated water), bake until the surface has a light baking color

Let cool at room temperature, refrigerate until completely solidified, then unmold and serve

Slice with a sharp knife

New York Cheesecake (6 inches)

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