经典奶酪蛋糕Classic cheesecake

将食用明胶片放入碗中，加入适量水浸泡 8-12 分钟。Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.

将饼干放入冷冻袋，密封后用擀面杖将饼干压碎。Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

用中低温将黄油在小锅中融化，然后倒入放有饼干屑的大碗中，搅拌均匀。Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a large bowl, pour in melted butter, and stir until combined.

将饼干屑混合物铺在烤模底部，压实。Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.

柠檬榨汁，刮出香草精华。将柠檬汁、香草精华、酸奶与奶油奶酪放入大碗中，搅拌均匀。Juice lemon and deseed vanilla bean. Add lemon juice, vanilla seeds, yogurt, and cream cheese to a large bowl. Whisk well to combine.

将浸透的明胶和水放入小平底锅中，加糖，用中低温慢慢加热并搅拌，至其完全溶解。注意加热时温度不要过高。Add soaked gelatin with the water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat.

将溶解后的明胶迅速注入奶油奶酪混合物中，搅拌均匀。Quickly add gelatin to the cream cheese mixture. Stir well to combine.

将混合物倒入烤模，并在工作台上轻轻敲击烤模，排出气泡。然后放入冰箱冷藏约3小时。Pour batter into baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.

用刀沿烤模内侧转一圈，将蛋糕从烤模中取出，放入蛋糕盘。Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.

将覆盆子酱洒在蛋糕上，顶部点缀新鲜浆果与罗勒。Drizzle cake with raspberry sauce. Top with fresh berries and basil.