【草莓芝士蛋糕】(参考分量：6寸圆形蛋糕一个)
配料：
消化饼底：消化饼干80克，黄油40克
原味芝士糊：奶油奶酪75克，动物性淡奶油75克，牛奶50克，明胶粉3克，细砂糖25克，柠檬汁10克
草莓芝士糊：奶油奶酪75，动物性淡奶油75克，新鲜草莓100克，明胶粉3克，细砂糖25克，柠檬汁10克

1、首先制作饼底。消化饼干碾压成粉末状，和溶化成液态的黄油混合在一起，拌匀,铺在蛋糕模底部，并用勺子背压平。放入预热好350F的烤炉中烤7分钟。
2、原味芝士糊和草莓芝士糊的明胶粉分别装入小碗，并倒入20-30克的动物性淡奶油（配方分量内），将明胶粉泡软。
3、将奶油奶酪、牛奶、剩余的淡奶油、柠檬汁、细砂糖倒入食品料理机的搅拌杯，用料理机搅打均匀。明胶粉加热溶化成明胶溶液。把搅打均匀的芝士糊倒一些到明胶溶液里。
4、搅拌均匀后，再倒回芝士糊里，用料理机再次搅打均匀，原味芝士糊就做好了。
5、制作草莓芝士糊的方法大致相同。草莓和奶油奶酪、淡奶油、细砂糖、柠檬汁一起用料理机搅打均匀至无颗粒
6、同样，将明胶粉加热溶化成明胶溶液，将芝士糊倒一部分到明胶溶液里，搅拌均匀后倒回芝士糊里再搅打均匀。
7、将做好的两种芝士糊放进冰箱冷藏片刻，直到变得比较浓稠。然后交替倒入烤好凉的烤盘里。
8、先倒一半草莓芝士糊，再倒一半原味芝士糊，再倒剩下的一半草莓芝士糊，最后倒入剩下的一半原味芝士糊。
9、倒完后，用一根筷子稍稍搅拌，产生花纹。然后放进冰箱冷藏数小时，直到完全凝固。脱模的时候，用热毛巾在包住蛋糕模周围捂一会儿，就能轻松脱模了。
这是根据君之的樱桃芝士蛋糕稍作改动做的。个人觉的因该用戚风蛋糕把它做成慕丝蛋糕更好吃因为它很细腻绵软。等下一次试过了再分享。

Strawberry cheesecake (reference weight: 6 inch round spring form pan)
Ingredients:
Graham cookies 80 g butter 40 g
Plain cheese batter: cream cheese 75 grams, Heavy cream 75 g, milk 50 g, 3 g gelatin powder, 25 g sugar, lemon juice 10 g

Strawberry cheese batter: cream cheese 75, heavy cream 75 g, 100 g fresh strawberries, gelatin powder 3 grams, 25 g sugar, lemon juice 10 g

1. Start by making the graham bottom first, put all the graham cookies in a zip log bag and roll into fine powder, and mix well with melted butter and spread it over the bottom of the cake pan, and flatten it with the back of the spoon. Bake in a preheated 350F oven for 7 minutes.

2. The gelatin powder for both strawberry cheese and plain cheese batter each put into a small bowl with some of heavy cream (20-30 grams) to melt them.

3. Blend the rest of cream cheese, milk, whipping cream, sugar, lemon juice in a Blender until fluffy. Heat up the gelatin powder then Pour some fluffy cheese paste to the gelatin solution.

4. Mix well then pour back to the cheese paste, blend it again until fluffy. Plain cheese batter is ready.

5. It is pretty much the same method for making strawberry cheese batter. Blend strawberry and cream cheese, whipping cream, sugar and lemon juice together until fluffy.

6. Heat up gelatin powder into a gelatin solution, get some strawberry paste into the gelatin solution, stir and pour it back into the cheese paste and blend a little more.

7. Put both batter in the refrigerator for a while until they become thick and syrupy.

8. First pour half Strawberry cheese batter, then half plain cheese batter, again pour the remaining half strawberry cheese batter and finally pour the other half plain cheese batter.

9. After pouring, mixing with a chopstick for the patterns. Then put in the refrigerator for several hours, until it is complete solid. Wrap around a cake pan with a hot towel for a few minutes, you can easily release the cake.

This recipe is based on JunZhi’s cherry cheesecake with a little change. Personally I prefer it to be layered with chiffon cake like a mousse cake; it will taste better because it is very delicate and soft. So, I will share with you if I make one like that.