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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
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2把消化餅乾放入主鍋10秒速度7打碎 Add biscuits and crush 10sec/speed 7
![](/images/seq/176/1769305.webp?1638139787)
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.
![](/images/seq/176/1769306.webp?1638139787)
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
![](/images/seq/176/1769307.webp?1638139788)
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
![](/images/seq/176/1769308.webp?1638139788)
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
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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.
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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.
![](/images/seq/176/1769311.webp?1638139788)
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.
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10Serve cold
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11開吃
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