原料
奶油奶酪kiri或者鐵塔: creamcheese300g， 消化餅乾Maria biscuits: 150g， 黃油butter: 50g， 糖sugar: 100g， 玉米澱粉corn starch: 20g， 雞蛋egg: 2個， 檸檬汁lemon juice: 5g， 牛奶milk: 30g， 淡奶油wipping cream: 170g， 酸奶淋面topping: ， 淡奶油wipping cream: 50g， Sour cream 酸奶油: 130g， 吉利丁片gelatine sheets: 5g
步驟
1將黃油放入主鍋2分鐘100度速度1融化黃油 Place butter into mixing bowl and melt 2min/100/speed1
2把消化餅乾放入主鍋10秒速度7打碎 Add biscuits and crush 10sec/speed 7
3把餅乾碎倒入6寸加高的活底磨具中，用勺子壓平壓緊實，6寸磨具可以用尺子看一下，有8cm高就可以了 Spread crumb mixture into base of prepared springform tin(20cm,8cmhigh）.use a spoon to press crumb mixture down firmly to make a compact layer.
4烤箱預熱180度 把奶油奶酪放入主鍋2分鐘速度5攪打 Prepare oven 180 degrees Place cream cheese into mixing bowl and mix 2min/speed 5
5加入雞蛋1分鐘速度5混合，加入糖，玉米澱粉2分鐘速度5混合 Add eggs mix 1min speed5,and add sugar corn starch 2min/speed5
6加入牛奶，淡奶油，檸檬汁2分鐘速度5混合然後倒入剛剛做好餅乾底的磨具中 Add milk, cream, lemon juice mix 2min/speed5. Pour cheese cake filling over crumb base
7放入烤箱中下層，上下管加熱180度，40到45分鐘，放涼至室溫後包好放入冰箱 冷藏2個小時。 Bake in a baking tray on the middle lower shelf of oven for 40-45mins.allow to cool to room temperature,then cover and refrigerate for at least 2hours.
8淋面topping 吉利丁片用冰水泡軟，把酸奶油放入一個大碗攪拌均勻 淡奶油和泡軟的吉利丁片放入主鍋2分鐘80度速度2混合，然後倒入酸奶油中攪拌均勻至室溫。 Soak gelatin sheet in cold water until soft and drain. Place sour cream into a big bowl. Place cream and gelatin sheet into mixing bowl mix 2mins/80 degree/speed 2. Pour the mixture into sour cream and mix until room temperature.
9把酸奶淋面倒在芝士蛋糕頂部，蛋糕冷卻以後會有自然的凹陷。冷藏至淋面凝固。大概半個小時左右 Pour it over the set cheese cake.again chill cheese cake in refrigerator,for at least half hour. Serve cold.
10Serve cold
11開吃
