::RECIPE:: Creamy New York Cheese Cake / 超重口味紐約重乳酪起司蛋糕(無粉)

I fell in love with New York cheesecake when I was in new york eating the cheesecake from Junior’s. 🙂  I did try various cheese from cafe to cake shop, also tried several recipes. Today I’m gonna share this perfect recipe with you, making it without all-purpose flour or corn stash. That’s mean if you are adding flour is the batter, cream cheese has to be reduced.

起司蛋糕裡面我最愛的是紐約重乳酪,因為它口味夠中夠綿密,甜味之中還有帶有酸奶油以及檸檬的酸味,一般的起司蛋糕裡面都會加粉,像是麵粉或是玉米粉,今天我用的食譜是沒有加粉的,所以麵糊才可以幾乎到全滿,有加粉的起司的量要減少一點!

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Ingredients 材料

for 8′ cake pan 一個8吋活動底蛋糕模

For the bottom crust:  餅乾底

Cookie crumbs-100g  餅乾碎
Melted UNSALTED butter-50g 無鹽奶油
Sugar-10g 糖

For the filling: 起司蛋糕餡

Cream cheese (room temperature)-500g 奶油起司
Sour cream or yogurt-200g 酸奶油 (可用無糖原味優格代替)
Sugar-120g 糖
Egg- 2 蛋兩顆
Lemon Juice-1 tablespoon 檸檬汁 約 15 c.c
Vanilla extrct-1 teaspoon 香草精 約5 c.c

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STEP 1 第一步 製做餅乾底

  1. Heat the oven to 200°C. 將烤箱預熱至 200°C
  2. Lightly grease cake pan with oil. 將蛋糕模內側抹上薄薄的奶油
  3. Grind cookies until fine. 將餅乾壓碎(可使用食物調理機,或放入塑膠袋,密封後使用擀面棍滾碎)
  4. Mix cookie crumbs with melted butter 將磨碎的餅乾和熔化奶油拌勻
  5. Press into bottom of cake pan. 倒入蛋糕模,用湯匙壓平
  6. Bake 5-6 minutes then cool completely (you can put it in the refrigerator). 放入烤箱烤5-6分鐘後放涼備用

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STEP 2 第二步 制作奶油起司糊

  1. Lower oven temperature to 150°C. 將烤箱溫度降至150°C
  2. Take a mixer bowl, beat cream cheese until fluffy. 取一攪拌盆,將奶油起司打成鬆軟狀
  3. Add sugar and sour cream, beat it until becomes creamy and smooth.  加入糖和酸奶油拌勻
  4. Blend in the eggs (one at a time if you double the quantities of the ingredients.)加入蛋(加入一顆蛋後攪拌均勻再加進下一顆)
  5. Add the lemon juice and blend. 加入檸檬汁拌勻

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STEP 3 第三步 過濾奶油起司糊

1. Take a strainer to strain the cream cheese batter. 使用濾網過濾奶油起司糊,會讓蛋糕體更綿密

2. Pour cream cheese batter into the cake pan (onto the crust) 將過濾好的奶油起司糊倒入蛋糕模

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STEP 6 第六步 準備烘烤

  1. Cover the bottom and sides of the cake pan with aluminum foil. 蛋糕模底部包上鋁箔紙以免烘烤時蛋糕模底部進水
  2. Place the cake pan in the tray filled with hot water. 烤盤倒入熱水
  3. Bake it at 150°C for 60 mins until the middle is firm and lightly browned. 放入蛋糕模,以150°C 低溫烘烤約60分鐘,取一鐵籤插入蛋糕,若不粘黏即可取出。

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STEP 7 第七步 請先冷藏

  1. Cool down to room temperature. 烤完後取出放涼。
  2. Place it in the fridge for one day.  放入冰箱冷藏一晚
  3. Take a warm towel cover around the cake pan. (Make it easier to remove the cake from the mode) 取一溫熱毛巾敷在蛋糕膜外,讓蛋糕好脫模
  4. Dip the knife before cutting the cake. 切蛋糕前要將刀子燙過喔,會比較容易切,切一次擦乾淨一次,再次泡熱水後擦乾刀子再切。

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