Heavy cheese is really a magical existence, not only because it is delicious, but also because it is easy to make and almost never fails!

Just mix the ingredients in order (Huh, I think I said that when I made that Basque cheesecake?) This time I made a 6-inch cupcake with a few more. I do things randomly hahaha

Biscuit base material: chocolate graham cracker 90g and butter 35g, although many recipes say to use Oreo, I personally prefer the biscuit base made by grahamcracker, it will not be so sweet and greasy.

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Cheesecake Ingredients: Two boxes of creamcheese softened at room temperature about 450g, cream 30g, half a lemon, 100g white sugar, three eggs, two tablespoons of flour, and an appropriate amount of vanilla extract.

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1. Melt the butter, add the crushed biscuits to the processor and mix, pour into the bottom of the cake mold and compact it and put it in the refrigerator for later use
2. Add the softened cream cheese to the mixer, add sugar, eggs, flour, vanilla extract and lemon juice and mix well to make the cheese paste.
3. Pour the cheese batter into the cake tin, shake it twice to release the air bubbles, and bake in a preheated 360°F oven for one hour. Take it out and let it cool, then put it in the refrigerator to refrigerate overnight.


After shrinking, you can add pectin or cream on top to sell it and it will be very good!
The addition of lemon juice is very boring, I can eat half of it at a time hahahaha