There are all different kind of cheeses but it will never be a better cheesecake than the New York style cheesecake which is decadently rich in taste and fluffy in texture. Here is one of the recipe I like to share with you. 芝士的种类有很多,然而,没有比纽约芝士蛋糕口感更馥郁,组织更绵密的芝士蛋糕了。这里就有它的菜单想要和您分享。 untopped-new-york For the crust
  • 85g butter
melted, plus extra for tin
  • 140g digestive biscuit, made into fine crumbs
  • 1 tbsp sugar
granulated or golden caster 蛋糕饼皮
  • 85g黄油
融化,预留一些处理烤盘
  • 140g消化饼干,压碎
  • 1汤匙糖
粗砂糖或糖粉 For the cheesecake filling
  • 3 x 300g/11oz pack Philadelphia cheese, or other full-fat soft cheese
  • 250g golden caster sugar
  • 3 tbsp plain flour
  • 1½ tsp vanilla extract
  • finely grated zest of 1 lemon
  • 1½ tsp lemon juice
  • 3 large egg, plus 1 yolk
  • 284ml carton soured cream
芝士馅心
  • 3 x 300g/11oz 费城芝士,或其他全脂软芝士
  • 250g糖粉
  • 3 tbsp汤匙中筋粉
  • 1½ 茶匙香草精
  • 1 颗柠檬碎皮屑
  • 1½ 茶匙柠檬汁
  • 3个大鸡蛋,加1个蛋黄
  • 284ml酸奶油
For the soured cream topping
  • 142ml carton soured cream
  • 1 tbsp golden caster sugar
  • 2 tsp lemon juice
酸奶油淋面
  • 142ml酸奶油
  • 1汤匙糖粉
  • 2 茶匙柠檬汁< /li>
Direction 方法
  1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
  1. 在烤箱中层放上烤架。以普通160C/或煤气型4档180/C预热烤箱。在23cm 蛋糕烤盘上垫上烤支。准备饼皮,用一个中等盘融化黄油。加入饼干碎和糖,搅拌直至溶解拌匀。将混合物在烤盘底部压平,烘烤10分钟。放在金属架上凉置,准备馅料。
Almond-Cashew-Cake-Crust 2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice. 2. 制作馅料,将烤箱温度调至普通200C/或煤气型9档240/C。将台式搅拌机换成桨型刀头,用中低速打软芝士直至成奶酱状,约2分钟。调低速度,慢慢加入糖,面粉以及一小把盐,将容器两旁挂壁的面糊刮下再打两次。 506aec78dbd0cb306c001a04._w.447_h.336_s.fit_ 20120616-IMG_0205 3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy. 3. 换成搅拌头。继续加入香草精,柠檬屑和汁。打入鸡蛋和蛋黄,一次加一个,至少打两次。加入284ml盒装酸奶油直至柔滑,然后再加入200ml/7fl oz(3/4盒多一点的量),同时继续低速搅拌(保留剩余酸奶油待用)。搅拌直至充分混合,但也不要打过头。打成的混合物应当柔滑轻盈,有空气感。 Cheese cake 03 Sour-Cream-goodguide Cheese cake 01 4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools. 4. 用融化的黄油涂刷烤盘,放上烤纸,倒入馅料-如果有结块,用到压平-顶部尽量平整。烤10分钟。将温度降至普通90C/或煤气型1⁄4档110/C,继续烘烤25分钟。如果轻轻摇动锡盘,可以看到轻微颤动。关火,这时候芝士蛋糕中间应该呈奶油状,如果您喜欢稍干的口感,也可以再烤一会儿。放在烤箱里冷却2小时。在这一过程中蛋糕表面会产生小裂缝。 Homemade-Cheesecake-2-e1309972340470 Cheese cake 02 5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight. 5. 将盒子里预留的142ml酸奶油,糖和柠檬汁混合作为淋面。涂满蛋糕表面直至边沿。用锡纸覆盖,冷藏至少8小时或过夜。 LP_PumpkinCheesecake_15 6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath. 6. 用圆刃刀沿烤盘边缘切割掉边边角角。将蛋糕脱盘,装盘,从下面抽掉烤纸。 NewYorkCheese.115.1350 new-york-cheese-cake Enjoy!! 可以享用啦! angela-signature2-a-moved-out

Author

Angela Bi is an international citizen who has lived both in Shanghai and Vancouver Canada. She’s worked in immigration for over a decade and has experienced first hand the joys of living overseas. Angela Bi 是生活在中国上海及加拿大温哥华两地的世界公民。她从事专业移民行业已有十余载,并掌握着旅居海外的一手乐活体验。

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