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
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- เผยแพร่เมื่อ 2 มิ.ย. 2022
- #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...
♦芝士蛋糕食谱 Cheesecake Recipe: • Cheesecake
♦ Facebook Page: / iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven 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)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love - แนวปฏิบัติและการใช้ชีวิต
![[食不相瞞#48]經典紐約起士蛋糕的做法與食譜：輕鬆烤出超濃郁滑順又無裂痕的美式重乳酪起司蛋糕 (Classic New York Cheesecake/紐約芝士蛋糕, ASMR)](http://i.ytimg.com/vi/xiPI6IsXa08/mqdefault.jpg)
纽约芝士蛋糕，“芝士蛋糕之王”，芝士铁粉一定要尝试！traditional New York Cheesecake, "The King of All Cheesecakes"， Cheese fans’ must try!
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。
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.
谢谢你教我们做芝士蛋糕
@@anthonycrazynessadventures3259 不客气，希望你尝试做哦，很好吃
Hi. Recipe for 7,8inch pam
谢谢老师分享很漂亮又诱人食欲的“传统芝士蛋糕”
👍
不客气，希望你尝试做，真的很好吃哦
Omg thanks for recipe Ma'am,really very good and I tried this recipe.❤❤
昨天做了这一款蛋糕 很好吃哦，孩子们都喜欢，而且很简单，谢谢你Wendy
开心你们喜欢哦，厉害，继续加油尝试做其他食谱，做了拍照来看
Love it !! ❤👍!!
Thanks alot, hope you can try, so yummy
我今天做了有成功非常開心
❤❤❤
謝謝Iwen無私分享...我是烘焙小白，可超愛cheese cake.
做出來的質感高級，軟硬適中，入口即化，香濃可口。
這個配方❤❤❤以後就只要做cheese cake就用這個配方了。
Omg Wendy thank you soooo much!! I made this cake last weekend and it came out so beautiful! I've tried to so many cheesecake recipes but always fail. They either crack on the top or the top gets too burnt. Your recipe was a success for me! This has to be my best bake ever! I can't thank you enough for the recipe and your baking tips! I'll be attempting this again next week and will definitely try your other cake recipes! 💓 Do keep posting more recipes for all of us to try! 😁 Thanks Wendy!
Oh wow so glad you make it successful, thanks for your trust and support for my channel. Please send me photo after making
谢谢你的分享😘
不客气，尝试做，真的好吃哦
Thank you very much for the your share 😗😙
😍😍 一定要尝试 谢谢老师 ❤
不客气，真的好吃，赶快做了拍照来看
这做出来的时候肯定很美味啊，你尝试过没有
Thank you for sharing
Wow ! So yummy & beautiful
My favourite cake & must try it.
Thank you for sharing
😃👍👍👍🥰🥰🥰🥰
Oh yaya really yummy, hope you can try
謝謝分享太喜歡了👍🏼🧡
不客气，尝试做，真的好吃哦
🧡
谢谢你的美妙的食谱！🙏🙏БЛАГОДАРЮ за прекрасный рецепт! 😂😂😂😂😂😂 THANK you for the wonderful recipe!
Welcome, hope you can try, so yummy
老師早安,这个芝士蛋糕我定 要做来吃,芝士鉄粉噢！♥️♥️👍👍😋😋☕☕
哇，很好，赶快尝试，好好吃
This New York cheese cake looks attractive and yummmy,thanks Wendy for sharing!
Welcome, hope you can try so so yummy
Thank u, thank u!
Welcome, hope you can try soso yummy
我要做这个cheese cake😍😍😋😋
很好，赶快尝试做了，拍照来看，真的好吃
我也试做了，真的真的很好吃😋不过饼底我是用Lotus Bisscoff。还有我的corn flour 加到22g 也不会有稍微的彩带的形状。不过还是成功了。我的家人都很喜欢。谢谢你😊
开心你成功了，厉害，继续加油尝试做其他食谱，做了拍照来看
嗨!感谢您的分享👍👍😀😀好久没有来您的频道吃好料了🤤🤤🤤🤤🤤🤤🤤
不客气，谢谢你们的支持，希望你们继续不断支持哦，这样我才有能力和资源继续制作下去哦。哈哈
@@iwen777 🙋♂️没问题,一定一定😊感恩您对每个粉丝都这样关注🙏🙏🌹🌹😊😊
老师您好。蛋糕很好吃，家人都很喜欢。谢谢！只是不知为何虽然我已按照您教的方法来做，也以160度放在烤箱中层烘65分钟，可是虽然没有塌陷，也没开裂，但表皮却呈巧克力色花纹（如Cheese Stick)，似乎是烤焦结果。请问什么原因？对不起无法上载照片
跟着你的食谱是零失败的哦...儿子这星期五生日，这New York Cheesecake的食谱来的恰恰好。谢谢你Wendy💖💖💖👍🏻👍🏻👍🏻🌹🌹🌹
哈哈，谢谢你的信任哦。哇，很好的妈妈，加油，做了拍照来看哦。祝你儿子生日快乐
我会把照片发在FB, 这里下载不到照片❤️❤️❤️
@@82222505irene 好的，期待照片
你好，如果我要做九吋的蛋糕，材料是多少呀？ 没有用water bath ,可以吗？还是可以放另一个小的蛋糕模具在oven 下面装热水?
Hello... may I know which brand of cream chesse you use? Thanks
请问为何烘烤后蛋糕表层有些部分会有些许似乎类似烤焦的朱古力色
请问如果我有sour cream,但是不够144g的话，不够的部分是不是直接用yogurt 代替就可以了？
If I want to make a 8" one, how to adjust the temperature & timing?
Oh no….i forgot grease the side mould before pour in the cheese batter! Now its in the oven…. Will it be very hard for me to take it out from the mould after chill in the fridge? Any suggestion for me please? Thank you 🙏🏻
Hi.. how to make sour cream.
U mentioned whipping cream and yogurt, non dairy or dairy?
@iven baking不加酸奶油可以吗
你好老师我想請教一下，如果我做的cheesecake 要比这个教程大一倍的，那我是不是要烤130分鐘呢？
老师，烤箱不能关旋风，可以怎样调整呢？
Miss 👍❤️👍🌟
Great, hope you can try, soso yummy..
Hai, Wendy. May I know what size of the eggs you used for this cheesecake? Thank you.
I use Grade A egg.
請問，我可不可把放材料的模器放進固定大的模器裡，不用包鋁箔紙，還是包鋁箔紙是有別的用途呢？謝謝妳分享簡單又看起來很美味的蛋糕。
谢谢你喜欢。不客气，尝试做哦。铝箔纸目的是防止水渗透。
Hi Wendy, 希望你可以教我们做sourdough bread
谢谢建议哦
终于可以学会自己做了，但不过还是挺难的。
👍👍
Thanks try it too
Hi, i don’t have 6 inch mould, can i use 8 inch mould? Thanks
Please search online for cake pan converter calculator to adjust recipe accurately according to pan size.
请问食谱里可以代替144g sour cream的72g whipping cream可以跟108g daily whipping cream用一样的cream吗？
是的一样款式的whipping cream.
就是72g whipping cream + 72g yogurt，再另外加108g whipping cream
@@iwen777 谢谢🙏🙏
我想问一下老师你上吃做的Lotus biscoff cheese cake,里面加了饼干，那些饼干会变软吗？我怕变软吃起来没有口感
里面是会软的，因为芝士奶油馅渗透，加是为了增添biscoff味道。你可以切来吃时而外再加lotus饼干在上面，就会脆了
@@iwen777 好的谢谢老师！🙏🙂
تبارك الله عليك أختي نتمني ليك توفيق إنشأ الله ودوم تواصل بنتنا
Thanks alot, hope you can try this recipe
💓💓💓👍👍👍
这种水浴法的烤制能否换成用蒸锅蒸，成品看着表面也不需要焦糖色
蒸锅和烤箱烤出来的口感和效果不同哦
❤❤❤❤❤❤❤❤❤❤
Like
8“是6“食谱的多少倍呢？ yogurt是市售的那种nestle plain yogurt 吗？
以后可以上网查询cake pan converter calculator 来准确调整食谱哟，6变8寸圆，食谱x1.78倍。
是的，plain yogurt
要尝试做相思蛋糕吗？
谢谢建议
妳好。。。请问烤熟后，需要把热水倒掉才焖一小时吗?
不需要，直接关烤箱，门开小逢即可
@@iwen777 我做到了，很成功，谢谢妳
Hi. What is the estimated height of the cheesecake after baking it?
Less than 3inch tall, my cake tin is 3inch in height
@@iwen777 Ok. Thank you.
如果不是水浴可以吗？我家烤箱做不了。如果直接bake，需要多少分钟
需要水浴法才不开裂哦
老師,餅底唔加Brown sugar 可以嗎?
可以的呀
@@jolinehue919 THANKS
Hi. What is the purpose of adding corn starch ?
Cornstarch is the binding agent helps for structure, also to keep cheesecake lighter instead of overly dense
@@iwen777 Thank you for sharing with me.
@@valerieli3696 welcome, hope you can try
@@iwen777 I will give it a try!
请问八寸模食谱是不是两份的量
以后可以上网查询cake pan converter calculator 来准确调整食谱，6变8寸圆食谱x1.78倍
想知道为何烤完蛋糕后，饼底会变软？吃起来口感不好
影片说了饼底需要预先烤哦，放凉后再加入芝士馅再烤完。这样饼底不会被渗透哦
怎么做到顶部没上色呢？
要低温慢烤哦
如果8寸模食材量怎么加？
可以上网查询cake pan converter calculator 来准确调整食谱哦
这是用的几寸大的模具啊？
6吋啊！你都沒有仔細看影片，一開始就說了啊…😂
Can I only use 1 whole egg and omit the extra 1 egg York ?
No, please follow the exact recipe measurement
@@iwen777 OK thanks
请问你是哪里人？KL吗？
Penang
Huh cornstarch???
Yea it helps to give cake structure
Why my cheesecake turned out with cracks 😭
Did u follow this video? I have demonstrated in video and written in description box and pin comment for important tips to prevent cracks and collapse, please check it out, and follow exact steps ya
Wendy 老师你好，想请问下我是否能单独换cream cheese 的288g 变成250g? （因为在市场上买的都是 200g/250g的分量，担心剩下的冷藏容易发霉浪费😅）如若需要整体调整的话，鸡蛋该如何调整？😄
250g做出来会蛮矮的哦。外表就没那么好看。鸡蛋1.5/288g×250g=1.3颗鸡蛋(约72g蛋液)。
每个材料也一样算法，要除288乘250
好的 明白，谢谢你！
@@user-bw9zt5sq5b 不客气，做了拍照来看
Why for 3 layers of aluminio foil?
To prevent water leaking into cake mould
食素的可以不用daily whipping cream （動作性奶油）嗎？只用 whipped cream 代替？