Thursday, 15 May 2014

纽约芝士蛋糕 ~ New York Cheesecake






 
 
纽约芝士蛋糕是一款重芝士蛋糕,也叫美式芝士蛋糕,有着浓郁的芝士浓香味和入口即化的口感。这个食谱在我的waiting list 里蛮久了,奶油芝士也留在冰箱里冬眠很久了。加上我家的宝贝又吵着要吃蛋糕。。所以,没办法只好抽点时间烤了这好吃的蛋糕咯!

 
食谱取自 Browneyed Baker

纽约芝士蛋糕

蛋糕体材料:(9” 托底烤盘)
奶油奶酪  1kg    ( 放置室温回软, 切成1寸小块 )
细砂糖   1  1/2
  1/8茶匙
酸奶油200g  **
柠檬汁 2茶匙
柠檬皮屑   1茶匙
香草精   2茶匙
蛋黄  2
鸡蛋 6
奶油  1汤匙  隔水软化成液体)

 
** 酸奶油可用现成或自制
~ 200g动物性奶油,再倒入2汤匙柠檬汁,用勺子迅速朝一个方向搅拌,你会发现,流质的奶油瞬间变成了一点浓稠。静置30分钟后,清香,浓稠的酸奶油就做好啦

 
材料:
10  消化饼 
细砂糖  1 汤匙
奶油  5汤匙  隔水软化成液体)

 
草莓酱材料:
2 草莓  洗净 ,切片)
1/2  细砂糖
一撮盐
300ml
柠檬汁 2汤匙

 
做法
1.饼皮 预热烤箱150c . 用搅拌机把消化饼打碎。然后加入细砂糖和融化奶油,搅拌均匀。倒入9寸托底烤盘里。用汤匙把底部压实。放入烤箱里,烤13分钟,待冷备用。( 我把饼干放入保鲜袋用擀面杖压碎 ) . 1
                             

~ 1 / picture 1 ~
 
 
2.蛋糕体 :烤箱温度调高至240c . 将奶油奶酪以中速打发1分钟,然后加入3/4杯的细砂糖和盐,再继续打1分钟。加入剩余的细砂糖,打发至没糖粒. 2 )
                
~ 2 / picture 2 ~
 

3.加入柠檬汁,柠檬皮屑和香草精,以慢速打至均匀 大概1分钟 )。 3 )

 
~ 3 / picture 3 ~
 

4.加入蛋黄,打发1分钟。分3次把鸡蛋加入奶油奶酪里,每次加入打发20秒。最后加入酸奶油,打至顺滑。 4 )
                             
~ 4 / picture 4 ~
 
5用刷子沾上少许融化奶油,均匀的涂抹在烤盘围边。将奶酪糊倒入烤盘里,以240c15分钟。然后把温度调至120c , 再继续烤 1 1/2 ~ 2小时或至熟。

6.把烤好的蛋糕放在烤箱里自然冷却,大概2个小时。待冷了后,盖上保鲜膜放进冷藏库冷藏过夜。

7.草莓酱 :在碗里加入草莓和细砂糖,搅拌均匀。腌30分钟。
                
8.把一半的草莓和水放入搅拌机里打至幼滑。开小火,慢慢熬,在熬的过程中要不停的搅拌。待水分慢慢收干,直至成浓稠状(大概3分钟 ),加入柠檬汁和剩余草莓片再熬煮5分钟即成草莓酱。  5 )
                
              

~ 5 / picture 5 ~


9. 脱模 :用刀沿邊走一趟。然后用热毛巾包住烤盘四周就可以脱模了。淋上草莓酱即可享用。

 
Recipe source :   Browneyed Baker
 
New York Cheesecake

Ingredients:
For the Cheesecake Filling:
40 ounces / 1kg cream cheese ( at room temperature and cut into 1-inch pieces )
1 1/2 cups granulated sugar, divided
1/8 tsp salt  200g
200g sour cream **
2 tsp lemon juice
1 tsp grated lemon rind
2 tsp  vanilla extract
2 egg yolks
6 eggs
1 tablespoon unsalted butter melted for brushing the pan

 
** Home-made sour cream :
~ Mix 200g whipping cream and 2 tbsp lemon juice , in one direction whisk until well combined . Let it sit for 30 minutes , the mixture will become thicken .

 
For the Cheesecake Crust:
10 whole graham crackers   ( broken into pieces )
1 tbsp granulated sugar
5 tbsp unsalted butter melted

 
For the Fresh Strawberry Topping:
2 boxes strawberries ( hulled and cut into 1/4 inch slices )
1/2 cup granulated sugar
pinch of salt
300ml water
2 tbsp lemon juice

 
Method :

1. Make the Cheesecake Crust  : Preheat oven to 150c . By hand or using a food processor, crush the graham crackers into fine crumbs.  In a medium bowl stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and use a fork to toss the mixture until it is evenly moistened. Transfer the crumbs to a 9 inch springform pan and press evenly into the bottom of the pan. Bake the crust until it begins to smell toasted and starts to brown around the edges, about 13 minutes. Transfer pan to a wire rack to cook while the filling is prepared.  ( Picture 1 )

2. Make the Cheesecake Filling: Increase the oven temperature to 240c  .Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add 3/4 cup of the sugar and salt and beat on medium-low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining  3/4 cup of sugar and beat again on medium-low speed for 1 minute.  ( Picture 2 )

3. Scrape down the sides of the bowl, add the lemon juice and vanilla, and beat on low speed for 1 minute.  ( Picture  3 )

4. Scrape down the sides of the bowl again , add the egg yolks and beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating for about 20 seconds between additions and scraping the bowl between additions. Lastly add in sour cream , beat until smooth .

5. Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 15 minutes. Without opening the oven door, reduce the oven temperature to 120c and continue to bake , about 1 1/2  or 2 hours.  ( Picture 4 )

6. Turn off the oven and leave the cake cool in the oven for 2 hours. Cover loosely with foil and refrigerate overnight.

7. Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.  ( Picture 5 )

8. Process 1/2 of the strawberries and water  in a food processor until smooth, about 10 seconds. Place the blended mixture  in a small saucepan and bring to a simmer over low heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine for another 5 minutes .

9. To unmold the cheesecake, run a round-bladed knife around the sides of the tin to loosen it from the pan and wrap a hot kitchen towel around the outside of the pan and hold in place for 1 minute. Remove the sides of the pan, then slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter . Serve with strawberry sauce .