纽约芝士蛋糕New York cheese cake

跟着小莫老师学的纽约芝士蛋糕，把原方子换成了小美版。浓郁的芝士搭配清爽的酸奶淋面，完美的结合。

用料  

纽约芝士蛋糕New York cheese cake的做法  

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） a spoon to press crumb mixture down firmly to make a compact layer.

4. 烤箱预热180度
   把奶油奶酪和糖放入主锅1分钟分钟速度5搅打
   Prepare oven 180 degrees
   Place cream cheese and sugar into mixing bowl and mix 1min/speed 5

5. 加入鸡蛋和玉米淀粉
   Add eggs and corn starch

6. 加入牛奶，淡奶油，柠檬汁2分钟速度6混合然后倒入刚刚做好饼干底的磨具中
   Add milk, cream, lemon juice mix 2min/speed6
   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 w 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 n chill cheese cake in refrigerator,for at least half hour. Serve cold.
   

10. Serve cold

11. 开吃