New York Cheesecake Recipe|No Crack No Collapse|传统纽约芝士蛋糕食谱|不开裂不塌陷|Rich Velvety Silky smooth浓郁丝滑

Описание: #纽约芝士蛋糕 #传统芝士蛋糕 #乳酪蛋糕 #烤乳酪蛋糕 #浓郁丝滑
#NewYorkCheesecake #TraditionalCheesecake #BakedCheesecake #RichVelvety #SilkySmooth

♦巴斯克焦香芝士蛋糕食谱Basque Burnt Cheesecake Recipe    • [ENGSUB] 巴斯克焦香芝士蛋糕|顺滑柔软，溶在嘴里Basque Burnt C...  
♦芝士蛋糕食谱 Cheesecake Recipe:    • Cheesecake  
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♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?ur...

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

今天来尝试做传统纽约芝士蛋糕，“芝士蛋糕之王”。本以为烘烤芝士蛋糕会很难，结果一次成了。只要方式对了，可以烤出边沿和顶部都顺滑，不开裂，不塌陷的芝士蛋糕。这个食谱加了好品质的奶油芝士，淡奶油和酸奶油，添增纯芝士奶香味。还加了香草精和柠檬汁来中合酸甜口味。用抹干热刀可以切开美美的芝士蛋糕，内部结构浓郁细腻丝滑，上面再淋上鲜红草莓馅，自然的滴落芝士蛋糕边沿，好疗愈舒服~垂涎三尺。浓郁丝滑芝士，清新柠檬汁，酸甜草莓馅，咸香饼底，刚好中和所有味道，甜而不腻，超好吃~ 芝士铁粉一定要尝试！
不开裂不塌陷提示：
=模具要抹油足够，防粘可以帮助芝士蛋糕冷却时边沿自然离模。
=加了鸡蛋后，不可打发过度，混合至没蛋液即可。打发过度，烤时会开裂。
=烘烤温度需低火慢烤，不可开旋风。太高温烤时会开裂。
=烤后要慢慢冷却，关烤箱休息1小时，取出室温完全凉透，再收冰箱。温差太多，太快冷却，容易回缩塌陷和开裂。

收藏方式：做好收密封容器放普通冰箱冷却5-7天。

Today, let’s make traditional New York Cheesecake, "The King of All Cheesecakes". I thought it would be hard to bake cheesecake, but did it on first try. With correct method, can bake a cheesecake with smooth edges and top, no crack, no collapse. This recipe adds good quality cream cheese, dairy whipping cream and sour cream for pure cheese milky flavor. Also added vanilla extract and lemon juice to balance the sweet and tangy taste. Using dried hot knife, you can cut clean beautiful cheesecake slice. The inner structure is delicate, rich and silky. Topped with bright red strawberry fillings, naturally drip down the side of cheesecake, so therapeutic and satisfying ~ mouth-watering. Rich and silky cheese, fresh lemon juice, sweet tangy strawberry filling, salty biscuit base, create good contrast, sweet yet not overly dense, super delicious~ Cheese fans’ must try!
No cracking and no collapse Tips:
= Mould should be greased enough, nonstick can help cheesecake edges to release naturally as it cooled.
= After adding egg, do not over-beat, just mix till no egg liquid visible. Over-beat caused crack while baking.
= Baking temperature should be low and slow, no fan force. Can crack if baked at high temperature.
= Cool slowly after baking, turn off oven and rest for 1 hour, take it out to room temperature and let it cool completely, then only chill in normal fridge. Too much temperature difference, too fast cooling, easy to collapse and crack.

Storage Method: Keep in airtight container and chill in normal fridge for 5-7 days.

♦Ingredients食材=6’inch Loose Bottom Cake Mould圆活底蛋糕模具=
=Biscuit Base饼皮=
55g Unsalted Butter (Melted) 无盐牛油（融化）
125g Digestive Biscuits消化饼
20g Brown Sugar 棕糖
1克 盐
(Preheated Oven 180C: 5-10minutes, Top Bottom Heat, No Fan Force, Middle Rack)
(预热烤箱 180C: 5-10分钟, 上下火，不开旋风，中层烤)

=Cheesecake Fillings芝士蛋糕馅=
288g Cream Cheese (Soften) 奶油芝士（软化）
87g Caster Sugar细砂糖
1g Salt盐
144g Sour Cream 酸奶油 (72g Whipping Cream 淡奶油+ 72g Plain Yogurt 酸奶)
108g Dairy Whipping Cream 动物性淡奶油
11g Cornstarch 玉米淀粉
12g Vanilla Extract 香草精
7g Lemon Juice (Freshly Squeezed) 柠檬汁(鲜榨)
1Egg全蛋 + 1 Yolk蛋黄
(Preheated Oven 160C: 65minutes, Top Bottom Heat, No Fan Force, Middle Rack)
(Switch Off Oven, oven door slightly ajar, Rest 1hour, take out cool completely at room temperature)
(Chill 4hours to overnight in normal fridge)
(预热烤箱 160C: 65分钟, 上下火，不开旋风，中层烤)
(关烤箱，烤箱门微开，休息1小时，取出室温完全冷却)
(普通冰箱冰箱冷却4小时-隔夜)

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