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1)  在模邊掃牛油和灑上麵粉.   用錫紙包好底部，以免入水, 置焗盤上備用

2)  消化餅壓碎，拌入已溶牛油，舖在模底,用鐵匙壓平,   放進雪櫃半小時

3)   焗顱預熱至160度

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4)   忌廉芝士於室溫放軟，加糖打至滑身，再加入酸忌廉拌勻

5)  加入雞蛋拌勻 (不要拌太久,打至滑身便可), 倒入模中, 輕敲焗盤數下， 讓氣泡浮面， 再用牙簽刺穿。

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6)  焗盤注入3/4吋水，焗約50分鐘

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7) 出爐攤涼後放雪櫃一晚才脱模，食前數小時按喜好裝飾便

小貼士

＊＊各個爐溫不同， 要不時視察以免焗焦。

資料來源: Owenmama

http://www.chef-diary.com/recipe/1128

1) mix 80g digestive biscuits crumbs with 40g butter & press at the bottom of the 18cm ring mold, refrigerate for 30mins
2) mix 250g cream cheese with 50g soft butter, 30g sour cream, 2table spoon plain yogurt & 90g caster sugar, then beat in half egg & 1table spoon lemon juice & 2 drops of almond essence.
3) mix well with 2 table spoon of corn starch until no crumbles in the mixture, then mix with 150g mix nuts of your choice (crushed in crumbs form).
4) pour mixture in the mold.
5) mix 25g soft butter with 30g ground almond, 30g cake flour, 50g crushed walnuts, 2table spoon sesame seeds & 40g dark brown sugar.
6) sprinkle the crumbs on top of the cake.
7) bake in the 160 degree oven for 1hr
6) rest the cake on a tray for 30 mins and refrigerate it for another 4 hrs before release the mold