Another cheesecake

Same-old, same-old recipe, except for..... THE CRUST! I used an almond cookie recipe to make the crust, and it turned out perfect. Not the typical graham crusts you can find in the USA, and it was a little fragile and cracked a bit in the oven, but it tasted fine. Maybe this will be my ultimate crust?

Incidentally, I found a trick to keep cheesecake from cracking in the oven. It's very simple! Just put a pan full of water under the one that holds your cheesecake when you put it in the oven. It works like magic~

I got the recipe from my cousin. She made Christmas cookies with it, but I tweaked it a tiny bit to adjust to the fact that it would be for a crust~

ALMOND COOKIE RECIPE

Ingredients:

- 400 g flour

- 100 g ground almonds or hazelnuts

- 110 g sugar

- 350 g butter

Procedure:

1. Mix the flour, nuts, sugar and butter.

2. Refrigerate for about 30 mins.

3. Spread into a thin layer in pan. Poke generously of holes/put raw beans on top to prevent rising.

4. Cook 15 mins at 180°C in the middle of the oven.

5. Cool before adding cheesecake filling. Follow up with the Cheesecake recipe.

6. Tip: Put a pan of water under the cheesecake in the oven to prevent cracking~