美式芝士蛋糕中英文.docx

CHEESECAKEINGREDIENTSCrust 2 cups (475 ml) of Graham cracker crumbs (from a little less than 2 packages Graham crackers 2 Tbsp sugar Pinch salt 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), meltedFilling 2 pounds cream cheese (900 g), room temperature 1 1/3 cup granulated sugar (270 g) Pinch of salt 2 teaspoons vanilla 4 large eggs 2/3 cup sour cream (160 ml) 2/3 cup heavy whipping cream (160 ml)Special equipment needed 9-inch, 2 3/4-inch high springform pan Heavy-duty, 18-inch wide aluminum foil A large, high-sided roasting panMETHODPrepare the crust1Prepare the springform pan so that no water leaks into it while cooking.* Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you dont create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.2Preheat oven to 350F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter.3Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan. (Save the remaining 1/4 cup for if you happen to have any holes that need to be filled in, either while you are making the crust, or after the cake has cooked and youve unmolded it.) Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325F.Make the filling4Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.Cook the cheesecake5Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325F for 1 1/2 hours.6Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.7Cover the top of the cheesecake with foil, so that it doesnt actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.Prepare the cake to serve10Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Dorie recommends, and weve done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture. Serve plain or drizzled with raspberry sauce.Yield:Makes 16 servings.奶酪蛋糕配料：Crust2杯（475毫升） 全麦饼干屑约2包饼干的量2汤勺白糖盐少许5汤勺（70克）无盐黄油（若选用含盐黄油的话，减少加盐量），融化待用填料：Filling2磅奶酪，室温1又1/3杯白砂糖（270克）盐少许2茶勺香草味香精4个体积大一点的鸡蛋2/3杯酸奶（160毫升）2/3杯 浓奶油（160毫升） 所需器材 直径9英寸，高23/4英寸的脱底烤盘 18英寸宽的耐用铝箔 一个大高边烤盘步骤： 准备蛋糕底1.确保脱底烤盘在烘烤的过程中不能渗水，准备一张长宽各18英寸的铝箔，把脱底烤盘放在铝箔中央，沿烤盘的外壳小心包好，不能弄破铝箔，因为水会顺着破洞进入烤盘内弄坏蛋糕，在烤盘边缘折一个边，再放一张铝箔重复上述步骤，保证铝箔贴合烤盘。2.预加热到180摄氏度（350F）。把全麦面饼干磨碎，放入一个大碗，均匀调入食糖和盐，用手均匀拌入黄油。3.将3/4的全麦面饼干屑倒入脱底烤盘，（余下的1/4用于填补制作蛋糕时出现的洞），用手指轻压饼干屑，抹平，注意不能弄破外面的铝箔。放入烤箱烘烤10分钟。取出，放凉。把烤箱无毒调成160摄氏度（325F）。制作填料：4.将奶油切成块放入电动搅拌器，调至中速搅拌4分钟直至奶油成平滑糊状。加入白糖，搅拌4分钟。加入食盐和香草香精，每加一样搅拌一次。逐个加入鸡蛋，每次搅拌1分钟。加入酸奶酪，搅拌均匀。加入浓奶油，搅拌至完全融合。将搅拌器容器刮净。制作芝士蛋糕5.把铝箔包好的脱底烤盘放入大托盘中，准备2夸脱开水。将搅拌好的奶油倒入脱底烤盘内，覆盖在全麦饼干屑上面，用小铲刀抹平，放入烤箱最底层。小心倒入开水（小心别被烤箱烫到），注入脱底烤盘一半