Half-baked cheesecake

Crush the biscuits and add softened butter.

Mix evenly, pour equally into two 6-inch molds, press flat at the bottom, and place in the fridge to freeze for later use.

Add the egg yolk to the cornstarch and stir evenly, set aside.

Boil butter, milk, and light cream, then pour into the reserved egg yolks and stir until thickened, set aside.

Add powdered sugar to the cream cheese and stir over a double boiler until smooth.

Add the cheese to the egg yolk mixture in three portions, stir well, and set aside.

Line the edges of the mold with a layer of parchment paper where the pie crust is.

Beat the egg whites until large bubbles form, then add the sugar in three portions, beating until 70% stiff peaks.

Take one-third of the beaten egg whites and add them to the egg yolk and cheese mixture, stirring quickly to combine evenly. Then fold in the remaining egg whites until well blended.

Pour into the mold and tap lightly a few times.

Use the High Peke T38 water bath method to put it in the oven at 150°C and bake for 60 minutes, then increase to 200°C and bake for 5-10 minutes for coloring, and let it cool in the refrigerator for 3 hours after taking it out of the oven.