纽约芝士蛋糕|New York Cheesecake

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30mins 1hours 8 烤箱(Oven),蛋糕模具,20cm直径(Tin,20cm diameter)
其实,每一款芝士蛋糕,特别是经典的芝士蛋糕,它们因为芝士用料不同而有质的区别,譬如意式芝士蛋糕用的是里科塔奶酪(Ricotta cheese)/ 玛斯卡彭奶酪(Mascarpone cheese );希腊式芝士蛋糕用的是一种叫mizithra山羊奶酪;纽约芝士蛋糕则以奶油奶酪(cream cheese)和酸奶油(sour cream)为特色。正统的纽约芝士蛋糕是由奶油奶酪,酸奶油,蛋,香草精,糖以及全麦饼干(在美国普遍用的名为graham cracker的一种饼干,在英国则用消化饼)为蛋糕底,不掺杂其它原料制成的。奶油奶酪在1872年诞生于美国纽约市,以奶油奶酪为主要原料的这款芝士蛋糕因此名为纽约芝士蛋糕。
30mins 1hours
8 烤箱(Oven),蛋糕模具,20cm直径(Tin,20cm diameter)
食谱营养信息
纽约芝士蛋糕|New York Cheesecake
能量 502kcal / 2098kj
其中脂肪提供的能量 351kcal / 1467kj
每份量150g % NRV Per 100g*
总脂肪 39g 43%
饱和脂肪 22g 73%
胆固醇 169mg 38%
总碳水化合物 30g 7%
糖19g
膳食纤维1g 3%
蛋白质 10g 11%
维生素 A 19%
维生素C 0%
6%
5%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
纽约芝士蛋糕|New York Cheesecake
能量 502kcal / 2098kj
其中脂肪提供的能量 351kcal / 1467kj
每份量150g % NRV Per 100g*
总脂肪 39g 43%
饱和脂肪 22g 73%
胆固醇 169mg 38%
总碳水化合物 30g 7%
糖19g
膳食纤维1g 3%
蛋白质 10g 11%
维生素 A 19%
维生素C 0%
6%
5%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
纽约芝士蛋糕|New York Cheesecake
能量 502kcal / 2098kj
其中脂肪提供的能量 351kcal / 1467kj
每份量150g % NRV Per 100g*
总脂肪 39g 43%
饱和脂肪 22g 73%
胆固醇 169mg 38%
总碳水化合物 30g 7%
糖19g
膳食纤维1g 3%
蛋白质 10g 11%
维生素 A 19%
维生素C 0%
6%
5%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
纽约芝士蛋糕|New York Cheesecake
能量 502kcal / 2098kj
其中脂肪提供的能量 351kcal / 1467kj
每份量150g % NRV Per 100g*
总脂肪 39g 43%
饱和脂肪 22g 73%
胆固醇 169mg 38%
总碳水化合物 30g 7%
糖19g
膳食纤维1g 3%
蛋白质 10g 11%
维生素 A 19%
维生素C 0%
6%
5%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 预热烤箱:烤箱预热180C/350F/Gas4。 Preheat the oven to 180C/350F/Gas4.
    预热烤箱:烤箱预热180C/350F/Gas4。 Preheat the oven to 180C/350F/Gas4.
  • 制作蛋糕底:将消化饼放到塑料袋中,用擀面杖研碎(尽量碎);小火,锅中溶化黄油后,加入研碎的消化饼并与黄油搅拌融合;将饼碎放入蛋糕模,用手/勺子压平压实;放进烤箱烤10分钟至金黄后,拿出放凉备用。 Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs;Melt the butter and add the biscuit crumbs, stir to combine;Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a spoon);Bake in the oven for 10 minutes until golden;Remove and leave to cool while you prepare the filling.
    制作蛋糕底:将消化饼放到塑料袋中,用擀面杖研碎(尽量碎);小火,锅中溶化黄油后,加入研碎的消化饼并与黄油搅拌融合;将饼碎放入蛋糕模,用手/勺子压平压实;放进烤箱烤10分钟至金黄后,拿出放凉备用。 Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs;Melt the butter and add the biscuit crumbs, stir to combine;Place in the base of the cake tin and spread in an even layer, then flatten (use your fingers or a spoon);Bake in the oven for 10 minutes until golden;Remove and leave to cool while you prepare the filling.
  • 调节烤箱温度:烤箱温度调低至160C/315F/Gas2. Reduce the oven to 160C/315F/Gas2.
    调节烤箱温度:烤箱温度调低至160C/315F/Gas2. Reduce the oven to 160C/315F/Gas2.
  • 制作蛋糕糊:在一只大碗中打匀奶油奶酪和糖,打至顺滑后加入酸奶油和面粉,再次打匀至顺滑;在一只小碗中打匀两只鸡蛋和一只蛋黄(鸡!蛋!要!室!温!),将蛋液多次小量倒入芝士糊中,每次彻底打匀后再继续加入蛋液;加入香草精并打匀至顺滑。 Tips: 用“打”的手法而不是“搅拌”的手法,这样可以减少空气进入到芝士糊中。否则,会影响蛋糕表面的平滑度。 In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again.Crack two whole eggs and one egg yolk (all eggs need to be room temperature) to a bowl and whisk it well. Gradually add the eggs and vanilla essence beating well between each addition. Tips: beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Add the vanilla extract and combine it well.
    制作蛋糕糊:在一只大碗中打匀奶油奶酪和糖,打至顺滑后加入酸奶油和面粉,再次打匀至顺滑;在一只小碗中打匀两只鸡蛋和一只蛋黄(鸡!蛋!要!室!温!),将蛋液多次小量倒入芝士糊中,每次彻底打匀后再继续加入蛋液;加入香草精并打匀至顺滑。 Tips: 用“打”的手法而不是“搅拌”的手法,这样可以减少空气进入到芝士糊中。否则,会影响蛋糕表面的平滑度。 In a large bowl, beat together the cream cheese and sugar until smooth then add the sour cream and flour and beat again.Crack two whole eggs and one egg yolk (all eggs need to be room temperature) to a bowl and whisk it well. Gradually add the eggs and vanilla essence beating well between each addition. Tips: beat in rather than whisk as you don’t want to incorporate too much air as this will affect the smooth surface of the cheesecake). Add the vanilla extract and combine it well.
  • 倒入蛋糕模:蛋糕模内壁抹上黄油;如果你用的也是活底蛋糕模,需在蛋糕模外包2层锡纸,防止水浴烤时进水(我试过用1层锡纸进水了,所以建议大家用两层,预防万一!);将蛋糕糊倒入模具中火,用勺子稍微推平顶部;烤盘中倒入热水,水量需覆盖蛋糕模底部1cm;将蛋糕放在水浴中。 Tips: 水浴法有效避免蛋糕顶在烤的过程中裂开! Rub the butter around the mold and wrap the cake tin in aluminum foil to form a seal around the base.Pour the cream cheese mix on to the biscuit base and flatten the top,then put the tin in a water bath. A water bath is a larger container than the cake tin partially filled with water. The water should come up about 1cm from the base of the cake tin. This will help stop the cheesecake from cracking.
    倒入蛋糕模:蛋糕模内壁抹上黄油;如果你用的也是活底蛋糕模,需在蛋糕模外包2层锡纸,防止水浴烤时进水(我试过用1层锡纸进水了,所以建议大家用两层,预防万一!);将蛋糕糊倒入模具中火,用勺子稍微推平顶部;烤盘中倒入热水,水量需覆盖蛋糕模底部1cm;将蛋糕放在水浴中。 Tips: 水浴法有效避免蛋糕顶在烤的过程中裂开! Rub the butter around the mold and wrap the cake tin in aluminum foil to form a seal around the base.Pour the cream cheese mix on to the biscuit base and flatten the top,then put the tin in a water bath. A water bath is a larger container than the cake tin partially filled with water. The water should come up about 1cm from the base of the cake tin. This will help stop the cheesecake from cracking.
  • 放烤箱烤:放进烤箱烤45分钟左右, Bake in the oven for 45 minutes.
    放烤箱烤:放进烤箱烤45分钟左右, Bake in the oven for 45 minutes.
  • 判断蛋糕是否烤好|When the cheesecake is ready? 不要迷信用牙签测试,因为烤熟的芝士蛋糕有可能牙签也是粘粘的(芝士蛋糕本来就粘稠)。判断是否烤熟可以用手感受蛋糕是否流动,感觉到蛋糕没有流动,而表面金黄细腻就烤熟了。 The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
    判断蛋糕是否烤好|When the cheesecake is ready? 不要迷信用牙签测试,因为烤熟的芝士蛋糕有可能牙签也是粘粘的(芝士蛋糕本来就粘稠)。判断是否烤熟可以用手感受蛋糕是否流动,感觉到蛋糕没有流动,而表面金黄细腻就烤熟了。 The cheesecake should be just set with a slight wobble and should still be cream on top with just a slight golden hint around the edges.
  • 烤箱内放凉并脱模:蛋糕烤好后,打开烤箱门让蛋糕在烤箱内缓慢放凉半小时至一个小时。这样是为了蛋糕的温度不至于一下子下降而造成表面裂开。放凉后蛋糕很轻易就能脱模了。 Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the oven is cool you can remove the cheesecake completely before removing from the tin.
    烤箱内放凉并脱模:蛋糕烤好后,打开烤箱门让蛋糕在烤箱内缓慢放凉半小时至一个小时。这样是为了蛋糕的温度不至于一下子下降而造成表面裂开。放凉后蛋糕很轻易就能脱模了。 Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking. Once the oven is cool you can remove the cheesecake completely before removing from the tin.
  • 上盘:用自己喜欢的水果/果酱装饰一下就可以享用了!西大厨用的是鲜草莓和自制草莓酱哦:) Decorate the cake with your favourite fruit or fruit jam.We used fresh strawberries and strawberry sauce here.
    上盘:用自己喜欢的水果/果酱装饰一下就可以享用了!西大厨用的是鲜草莓和自制草莓酱哦:) Decorate the cake with your favourite fruit or fruit jam.We used fresh strawberries and strawberry sauce here.
  • Enjoy!
    Enjoy!
西厨网上便利店提供部分材料和用具(在正文点击调料/用具即可直接转入网上商店),菜谱中涉及的其余用品可在以下超市购买(以广州为例):
消化饼,黄油,全脂奶油奶酪(Philadelphia品牌),细糖,玉米粉,鸡蛋永旺超市/Ole超市
香草精,酸奶油Ole超市

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