翻譯的不好 還請指教

Ingredients 配方
2 cups finely crushed graham cracker crumbs 2杯完全攪碎的鹹消化餅
1/2 cup butter or margarine, melted 1/2杯牛油或人造牛油
5 (8 ounce) packages cream cheese, softened 5 (8 盎司)包軟性(融化)乳酪
1 3/4 cups sugar 1 3/4 杯的糖
2 tablespoons all- purpose flour 兩大湯匙的麵粉
1 1/2 teaspoons vanilla 1 1/2大湯匙的香草粉
5 eggs 5顆蛋
2 egg yolks 2顆蛋黃
1/3 cup whipping cream 1/3杯濃稠奶油
1 teaspoon finely shredded lemon, rind of 一茶匙的去皮檸檬細碎片

Directions 製作流程
1. For crust, combine graham cracker crumbs and melted butter.
2. Stir until well combined. 將融化的牛油及碎消化餅 混合
3. Press onto bottom and about 2-1/2 inches up the sides of a 9x3-inch springform pan. 擠入9 x 3 英寸springform 盆中，約 2-1/2 英寸底部厚度
4. Mix cream cheese, sugar, flour, and vanilla. 混合乳酪、 糖、 麵粉和香草
5. Beat with an electric mixer until fluffy. 用電動拌打器，打到蓬鬆
6. Add eggs and egg yolks, beating on low speed just until combined. 添加蛋和蛋黃，用低速度拌打到混和
7. Stir in whipping cream and lemon peel. 攪拌奶油及去皮檸檬
8. Pour into pan. 倒入盆中
9. Place pan in a shallow baking pan in the oven. (Does not mention anything about a water bath) 將派放置在淺的烤盤後入烤箱。(烤盤中不用放水）
10. Bake in a 325 degree F oven about 1-1/2 hours or until center appears nearly set when shaken. 烘焙 325 ℉ 約 1-1/2 小時或直到蛋糕中心成凝固可晃動狀態
11. Cool 15 minutes. 冷卻15分鐘
12. Loosen crust from sides of pan. 鬆開派邊的硬塊?
13. Cool 30 minutes more; remove sides of pan. 冷卻超過30分鐘,切除派邊
14. Cool completely. 完全冷卻
15. Chill 4 to 24 hours. 冷凍4~24小時
16. If desired, garnish with fresh berries.如果需要,可以以新鮮的果實(例如藍梅)裝飾