18cm Round cake tin covered with foil

Gluten free bottom
65g Oats, 85g Almond powder, 20g Caster sugar
60g melted unsalted butter
mix in the food processor then bake at 180℃ for about 10 min.

Cheesecake filling
400g Cream cheese
90g Caster sugar
2 eggs
200ml Double cream ( 36% fat )
2 Tbsp Lemon juice
2 Tbsp Cornstarch
1 Tsp Lemon zest

Bake at 160℃ for 1 hour in a water bath
After cool down, put it in the fridge for more than 4 hours or over night.

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