Cheesecake

Crust - Spread melted butter and almond dough on the base, then freeze it.

Filling - Soften the cream cheese at room temperature (you can gently use a double boiler).

Mix cream cheese and sugar using a spatula.

Add eggs at room temperature in two batches and mix.

Add some lemon juice and vanilla oil.

Pour the mixture onto the hardened crust.

Bake in a preheated oven using a water bath at 150~160°C for 50 minutes.

Let it cool slightly, then freeze in the mold for at least 6 hours before removing.

Store in an airtight container for up to 5 days.