Cheesecake

Crust - Mix melted butter, flour, and 7g sugar, spread on the bottom, and freeze.

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

Mix cream cheese and sugar with a spatula.

Add room temperature eggs in two additions, mixing each time.

Add a little lemon juice and vanilla oil.

Pour the filling over the set crust.

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

Let cool slightly, then freeze in the pan for more than 6 hours, then remove from the mold.

Store in an airtight container for up to 5 days.