〈超濃厚〉紐約芝士蛋糕 ┃The Best New York Cheesecake

蛋糕模具由烘焙樂工坊贊助
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RECIPE

▼材料 Ingredients
6寸模具 6 inch mold

無鹽牛油 Unsalted Butter 70g
餅乾 Biscuits 100g

忌廉芝士 Cream cheese 300g
砂糖 Sugar 70g
白巧克力 White chocolate 20g
無鹽牛油 Unsalted butter 50g
檸檬皮 Lemon zest 少量
檸檬汁 Lemon juice 8g
酸忌廉 Sour cream 60g
淡忌廉 Whipping cream 30g
雞蛋 Egg 1顆

酸忌廉 Sour cream 120g
砂糖 Sugar 20g
檸檬汁 Lemon juice 7g

▼步驟 Instructions

1. 用面桿壓碎餅乾。 加入已融化的牛油混合。
2. 將忌廉芝士，糖，白巧克力和牛油混合在一起，微波爐加熱或隔水加熱至溶化後，攪拌直至軟滑。
3. 之後逐次加入檸檬皮、檸檬汁、酸忌廉、淡忌廉、雞蛋攪拌均勻。
4. 倒入模具後，上火 180°C下火 160°C焗30-35分鐘。
5. 放涼後脫膜，酸忌廉、糖、檸檬汁混合後，倒在蛋糕上，冷藏3-4小時以上後食用。
（沒上下火可用170度焗30-35分鐘）

1. Crush the biscuits. Add melted butter and mix.
2. Mix the cream cheese, sugar, white chocolate and butter together, heat in the microwave or over water until it melts, and stir until soft and smooth.
3. Then add lemon zest, lemon juice, sour cream, light cream, and eggs one by one and mix well.
4. After pouring into the mold, upper heat 180°C and lower heat 160°C and bake for 30-35 minutes.
5. Unmold and chill for 1-2 hrs, mix the sour cream, sugar, and lemon juice, pour it on the cake, refrigerate for more than 3-4 hours before eating.
(no upper or lower heat setting: 170°C for 30-35 minutes)
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Equipments :

Camera : Fujifilm XT-20
Lens : XF 18-55 F2.8-4
Mic：Zoom H6
Edit : Final Cut Pro

#Newyorkcheesecake #紐約芝士蛋糕 #cheesecakefactory