藍莓紐約芝士蛋糕（食譜）
呢個蛋糕超邪惡； 但亦係最受Owenmama親友歡迎嘅出品❤（亦係我老公至愛）。
食過的都讚佢口感香滑； 芝士味香濃配紅酒一流🍾！ 加上脆脆的牛油消化餅底； 【味力】無可抗拒😋！
兩個月已經整咗三個🎂🎂🎂喇！今次係為我兩個甜心好友👩‍❤️‍👩做嘅。 佢哋食完都order定出年要再食過添🥰。

食譜： https://owenmama730.blogspot.com/2021/05/blog-post_11.html

後記： 年紀漸長； 做蛋糕的糖份也減少咗； 但無損口味； 反而令芝士味更突出添。

Polly Yiu Owenmama
Marco Chan

#煎香草豬鞍
#香草風琴焗薯
#紐約芝士蛋糕
食譜👉https://cook1cook.com/recipe/31896

天氣回暖自家種香草都開始茂盛, 所以一次摘多少少都唔怕。

【小本子裡的必備食譜】
只要輸入"芝士蛋糕食譜"就能在網上找到上百個不同口感、材料、做法的食譜。試過很多食譜，當中不乏好吃的，但還沒遇上過覺得必需納入小本子裡的。而這次我總算找到了。

來看的這個極度滿意的紐約芝士蛋糕食譜吧。
Cook1Cook食譜：
https://cook1cook.com/recipe/22349

完整博文：
http://daisiujie115.blogspot.hk/2016/03/blog-post.html

Hi, everyone. :) Today we'll show you how to make a delicious classic dessert: Classic New York Cheesecake.

There are so many different types of cheesecakes, and each one has its own unique recipe and ingredients. But New York cheesecake is my favorite dessert. It tastes fantastic and ultra-rich, creamy and dense. New York cheesecake uses digestive biscuits in the bottom, and a cream cheese base, and sour cream to create a lighter and denser taste.

This recipe doesn’t require a water bath, so it’s easy even for beginners. And no worry it’ll be cracks or sinking. The cake is classic and perfect. Hope you like. Enjoy. :)


This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/xiPI6IsXa08
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Classic New York Cheesecake Recipes
Pan Size: a 7” cake pan (Ø 18cm)

✎ Ingredients
☞ For the crust
digestive biscuits 200g
unsalted butter 80g, melted
a pinch of Fleur de Sel or coarse sea salt

☞ For the filling
cream cheese 500g, room temperature
granulated sugar 160g
cake flour 15g
lemon zest 1tbsp
lemon juice 13g
egg 2
sour cream 300g

✎ Instructions
☞ For the crust
1. Put the digestive biscuits into food processor and blend to a fine crumb. Or you can place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs.
2. Add the crumbs into a bowl and pour the melted butter and a pinch of salt. Stir until well combined as the wet sand texture.
3. Use a towel paper to butter the bottom and sides of the cake pan. Then line with the prepared parchment paper on bottom and sides.
4. Spoon the crumbs into the bottom, use the cup to firmly press them down. For sides, make a even layer of crust around the side, press the edges as well.  It should almost reach the top. Of course, you can use your fingers for the sides. Place in fridge for 30 mins to chill.

✎ For the filling
1. In a large bowl , add cream cheese and sugar, test the cream cheese with your finger, it should feel softer. Use a hand mixer to beat in medium low speed, until smooth and sugar has dissolved.
2. Add lemon zest, lemon juice, and sift the flour into the bowl. Beat it in low speed to mix well.
3. Add eggs, keep beating in low speed until smooth.
4. Add sour cream, beat until just combined.
5. Pour the batter into the pan, gently tap the pan on the table to remove air bubbles.
6. Preheat the oven to 150°C, and bake in 50~60 minutes.
7. Time's up. Cool in oven with a door ajar for 1 hour. Then remove from oven to let cool, and chill in fridge for 6~8 hours before serving.
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#NewYorkCheesecake
#Dessert
#eastrecipes

嗨！大家好，我是 Cassandre, 今天的『食不相瞞』，我們要來跟大家分享一款歷久不衰的經典美式甜點--紐約重乳酪起士蛋糕 (Classic New York Cheesecake)。

據說起士蛋糕源起於希臘，後來由古羅馬人傳了出來，也因此在全世界各地，都有不同口味與配方的起士蛋糕，其中紐約起士蛋糕一直都是我們的心頭好，我們特別喜歡它略帶酸甜的超濃郁乳酪口味，搭配用消化餅乾混合奶油做成的脆皮，吃起來滿口噴香，絕對是配茶與黑咖啡的良伴。

這份食譜不需要用到水浴法來烘烤，所以製作起來更為簡單了，也不容易產生裂紋，基本上它就是一盆到底，只要每個步驟都做到位，輕輕鬆鬆就可以端出細緻美味的起士蛋糕。希望大家會喜歡今天的影片，Enjoy! :)

這支影片還有無人聲的 #ASMR 版本：
https://youtu.be/qnVXBl4DoV8
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Classic New York Cheesecake 經典紐約起士蛋糕怎麼作呢？
下面是 經典紐約起司蛋糕的作法與食譜：

烤模尺寸：7吋圓模，直徑約為18cm

📌 烤模尺寸換算方式：
https://tahini.funique.info/doc/9e4fb19282319ccde7525d421b14adca

✎ 材料/ Ingredients
☞ 脆皮
消化餅乾 200克
融化的無鹽奶油(unsalted butter) 80克
一小撮鹽之花(可省略)

☞ 蛋糕
奶油乳酪(cream cheese) 500克，室溫軟化
細砂糖 160克
低筋麵粉 15克
檸檬皮 1大匙
檸檬汁 13克
雞蛋 2顆
酸奶油(sour cream) 300克

✎ 做法/ Instructions
☞ 脆皮
1. 用食物料理機將消化餅餅打成碎末，若家裡沒有料理機，也可以把餅乾放入塑膠袋裡，用擀麵棍壓碎
2. 把打好的麵包碎倒入打發碗中，並加入適量融化的無鹽奶油、一小撮鹽之花，攪拌到摸起來不會太濕的微濕沙狀，用力一捏可以塑形的質地
3. 在烤模底部跟內部周圍抹上一層薄奶油，然後在底部舖上事先剪好的圓形烘焙紙，內圍也要舖上烘焙紙
4. 舀一些餅乾屑在盤底，然後用平底的杯子或道具壓實，接著在內圍也舖上餅乾碎，同樣要壓實，整個烤模送進冰箱冰最少半小時。

☞ 蛋糕
1. 取一個大的容器，加入奶油乳酪和糖，用手持攪器以中低速來攪打混勻，要打到摸不出砂糖的顆粒感
2. 加入檸檬皮、檸檬汁，並篩入麵粉，改用低速攪拌均勻
3. 加入兩顆雞蛋，一樣是用低速拌勻即可
4. 倒入酸奶油，同樣是以低速攪勻
5. 將麵糊倒入烤模中，輕輕抹平表面，並輕敲幾下以排出多餘空氣
6. 烤箱預熱至150°C，烘烤50-60分鐘
7. 烤好後，先不要自烤箱取出，把烤箱打開一個縫隙，讓蛋糕在烤箱中慢慢降溫一個小時，然後取出後再徹底放涼，最後冷藏6-8個小時

更詳盡的作法與 Tips，可以參考我們的食譜網站喔：

更多的食譜：
https://tahini.funique.info
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#NewYorkCheesecake
#起士蛋糕
#簡易食譜

本片是以 Panasonic Lumix GX85/GX80 4K 影片拍攝。
鏡頭：
Panasonic LEICA DG SUMMILUX 15mm F1.7,
Panasonic LUMIX G 25mm F1.7 ASPH.

More Info:
https://www.sweet-dumpling.com

FB Page：
https://www.facebook.com/sweet.dumpling.studio/

紐約芝士蛋糕食譜 New York Cheesecake
6吋份量 6inch cake
消化餅乾 5pcs Digestive Biscuit
無鹽牛油 20g Unsalted Butter
忌廉芝士 450g Cream Cheese
糖 80g Sugar
鹽 ⅛tsp Salt
蛋 1 Egg
無鹽牛油 30g Unsalted butter
酸忌廉 30g Sour Cream
糖 5g Sugar

8吋份量 8inch cake
消化餅乾 10pcs Digestive Biscuit
無鹽牛油 40g Unsalted Butter
忌廉芝士 900g Cream Cheese
糖 160g Sugar
鹽 ¼tsp Salt
蛋 2 Egg
無鹽牛油 60g Unsalted butter
酸忌廉 60g Sour Cream
糖 10g Sugar
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食譜:
http://dimcookguide.com/new-york-cheesecake/
Facebook:
http://www.facebook.com/dimcookguide
Instagram:
http://instagram.com/dim_cook_guide
訂閱
http://www.youtube.com/user/dimcookguide?sub_confirmation=1
Youtube channel:
https://www.youtube.com/user/dimcookguide
Playlist:
https://www.youtube.com/playlist?list=PLbXWdLMJpLqa-MMZAYOYfCGdnxYvcQfOj