材料 Ingredients：
饼底 Based
- 250克消化饼 250g digestive biscuits
- 125克溶解牛油 125g melted butter
馅料（芝士糊）Filling
- 500克淇淋(忌廉)芝士 500g cream cheese
- 1/2杯幼糖 1/2 cup castor sugar
- 1/2小匙香草精 1/2 teaspoon vanilla essence
- 1/2杯酸奶油 1/2 cup sour cream
- 2粒蛋 2 eggs
- 1大匙柠檬皮 ，磨碎 1 tablespoon lemon rind, grated
- 1/3杯柠檬汁 1/3 cup lemon juice
- 2大匙面粉 2 tablespoons plain flour
做法 Directions：
- 饼底：磨碎消化饼，然后加入溶解牛油，搅拌均匀。把混合物倒入烘模，均匀压成厚度一样，放入烤炉烘170度为10分钟。
Based: Process digestive biscuits until finely crushed. Add melted butter and process until well combined. Press the biscuit mixture firmly over the base of prepared pan. - 馅料：将淇淋(忌廉)芝士、幼糖及香草精搅拌至滑。加入酸奶油拌匀。然后放入鸡蛋（一次只能放一粒）确定每粒搅均后，才能继续加入下一粒。最后，加入磨碎的柠檬皮及柠檬汁搅拌均匀。将芝士糊倒在消化饼饼底上。
Filling: Beat cream cheese, castor sugar and vanilla essence together until smooth. Add sour cream and mix well. Then eggs, 1 at a time, beating until combined. Add lemon rind and juice. Pour mixture into prepared pan. - 送入预热烤炉，以150度为1小时半或至熟。取出待凉，放入冰箱隔夜，就可享用了。
Bake for 1 hour or until filling is just set. Remove from oven and let cool on a wire rack. Place in the refrigerator for overnight. Serve and enjoy the cheese cake.
