What do you recommend for black tea cheesecake?

Prescription: (6 inches)

Cream cheese: 200 grams

Eggs: 2

Sugar: 60 grams

Cream: 60 grams

Milk: 60 grams

Black tea packaging: 2 packs

Corn starch: 20g

Digestive biscuits: 1 bag (80g)

Melt butter: 40g.

Exercise:

1. Crush cookies, mix in butter, put them in the bottom of the mold for compaction, grease the edges of the mold, and put them in the refrigerator 10 minute.

2. Heat the milk and soak it in black tea for half an hour.

3. Soften the cream cheese (it can be heated in the microwave for 30 seconds), add 20 grams of sugar and beat well, then add the egg yolk and beat well.

4. Add whipped cream and mix well.

5. Add the soaked milk tea and beat 1 packet of black tea evenly.

6. Sift in corn starch and mix well.

7. Add a few drops of lemon juice to the protein until the protein becomes rough, and add the remaining sugar several times until the protein becomes wet and frothy.

8. Mix the protein paste and the cheese paste and pour them into the mold. Add water to the bottom of the baking tray and put the mold on the baking net.

9, 150 degrees, penultimate floor, 90 minutes. Cooling and refrigerating, and demoulding.

(It cracked again this time. I am so depressed. /kloc-After baking at 0/50℃ for 30 minutes, I cracked a small hole. I adjusted the temperature to 140℃ and added cold water to the baking tray. As a result, it continued to crack and boiled for almost two hours. So I think I can definitely bake it at 150℃ for 90 minutes. )