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1
Mash Oreo cookies (or digestive biscuits) with a stick (or smash them with a food processor); make sour cream in advance and refrigerate: mix 100 grams of animal whipped cream + 15 grams of lemon juice Evenly, no need to weigh, it is 100 grams when used. -
2
Defrost 40 grams of butter in the microwave for more than 2 minutes until it becomes liquid (or insulated water). -
3
Add butter and biscuit crumbs, stir evenly. -
4
Put the mold in, flatten it tightly, add plastic wrap, and put it in the refrigerator. -
5
Cut 250 grams of cheese into cubes, add sugar, insulated water (induction cooker 400W) and stir with a whisk. Take it out and use the residual heat to stir evenly until it is smooth and smooth without particles and soft. -
6
After cooling, add eggs in two batches, first beat the eggs and mix well. -
7
Add sour cream in 2-3 times, beat well, and stir well (preheat the oven and put cold water on the plate). 8
Add 10 grams of corn starch and mix well.-
9
Pour into the mold with crumbled cake and use a spatula to stir up the bubbles on the surface (at this time, you can squeeze some chocolate sauce on the surface). -
10
Bake for 70 minutes. If the mold with a removable bottom is placed in the middle (2nd from the bottom), the baking pan is at the 1st from the bottom, the mold with a solid bottom is placed, and water is put in. After baking, mark a circle to unmold.
Tips
1. You can make it without a biscuit base.
2. Make sour cream in advance and refrigerate it: mix 100 grams of animal whipped cream + 15 grams of lemon juice, no need to weigh, just use 100 grams.
3. Sugar can be reduced to 40.