原料

奶油奶酪kiri或者铁塔: creamcheese300g， 消化饼干Maria biscuits: 150g， 黄油butter: 50g， 糖sugar: 100g， 玉米淀粉corn starch: 20g， 鸡蛋egg: 2个， 柠檬汁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

步骤

1将黄油放入主锅2分钟100度速度1融化黄油 Place butter into mixing bowl and melt 2min/100/speed1

2把消化饼干放入主锅10秒速度7打碎 Add biscuits and crush 10sec/speed 7

3把饼干碎倒入6寸加高的活底磨具中，用勺子压平压紧实，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烤箱预热180度 把奶油奶酪放入主锅2分钟速度5搅打 Prepare oven 180 degrees Place cream cheese into mixing bowl and mix 2min/speed 5

5加入鸡蛋1分钟速度5混合，加入糖，玉米淀粉2分钟速度5混合 Add eggs mix 1min speed5,and add sugar corn starch 2min/speed5

6加入牛奶，淡奶油，柠檬汁2分钟速度5混合然后倒入刚刚做好饼干底的磨具中 Add milk, cream, lemon juice mix 2min/speed5. Pour cheese cake filling over crumb base

7放入烤箱中下层，上下管加热180度，40到45分钟，放凉至室温后包好放入冰箱 冷藏2个小时。 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 吉利丁片用冰水泡软，把酸奶油放入一个大碗搅拌均匀 淡奶油和泡软的吉利丁片放入主锅2分钟80度速度2混合，然后倒入酸奶油中搅拌均匀至室温。 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顶部，蛋糕冷却以后会有自然的凹陷。冷藏至淋面凝固。大概半个小时左右 Pour it over the set cheese cake.again chill cheese cake in refrigerator,for at least half hour. Serve cold.

10Serve cold

11开吃