This classic New York cheesecake recipe yields a rich,creamy and dense cake,而且不像其他食谱那样需要水浴，所以制作起来也很容易。亚博竞猜这是我吃过的最好的奶酪蛋糕之一——味道太棒了！学习如何使它完美，亚博竞猜appread all my tips in the post below.
If you've been searching for the most rich and creamy cheesecake,这个纽约风格的芝士蛋糕可能就是它！It completely took me by surprise at first bite.The texture is dreamy creamy,味道好极了。
这个蛋糕很像我的经典芝士蛋糕配方我发了一段时间过去了，but this one uses extra egg yolk and cornstarch and is baked without a water bath (I've now added this option in the instructions to my other recipe as well).
What is New York cheesecake
纽约芝士蛋糕以其奶油味而闻名，satiny texture.It's rich,又高又密，有一个平顶——这正是我喜欢的芝士蛋糕。它是用奶油干酪做的，eggs,蛋黄和重奶油或酸奶油，以增加丰富性和光滑的一致性。Sometimes it's flavored with lemon to add freshness.
芝士蛋糕不是在水浴中烤的，but instead,it's baked at a high temperature for several minutes,然后在低温下，确保里面保持乳脂状。
有人说你不能吃一小块奶酪蛋糕，因为它很重，但不是我。I'll take 2 large ones,拜托！!
面包皮很容易用饼干混合而成，sugar,and melted butter.It's baked for a few minutes before adding the filling so it's crisp and not mushy.
如果有格雷厄姆饼干，就用它吧。or vanilla wafers or digestive biscuits which are more common in Europe.Even if you use sweet biscuits,don't leave out the sugar because it acts as a glue and gives the crust a firm texture and holds its shape.
馅料是用奶油干酪做的，sugar,eggs and egg yolk,cornstarch,lemon zest (which I recommend not to leave out),and heavy cream.如果你喜欢加酸奶油的奶酪蛋糕，you can use sour cream instead of the heavy cream.因为奶酪蛋糕的质地，我每次都会选择重奶油。
You don't have to use brick-style cream cheese.Cream cheese spread that contains yabo竞彩appabout 30% fat (or a little less) is ok to use.The cheese should have a thick consistency.低脂奶酪更薄，and if you use it,芝士蛋糕不会那么浓。
The ingredients are mixed in a mixer in a low-medium speed.其目的是在不向面糊中加入太多空气的情况下将原料充分混合。
蛋糕在425°F/220°C下烘烤10分钟，then for 60 minutes at 225°F/110°C.中间应该有点摇晃。烘烤时不要打开烤箱门，因为它会导致裂缝。Then turn off the oven and open the oven door slightly,把蛋糕放在里面冷却一个小时。yabo竞彩appThis will also prevent the cake from cracking.Transfer the cake to a wire rack and allow to cool completely.在冰箱中放置至少12小时直到凝固。24小时后味道最好。它在冰箱里保存了好几天。
- Cheesecake Brownies
- Chocolate Peanut Butter Cheesecake
- Lemon White Chocolate Cheesecake
- 1和1/2 cups （150 g）全麦饼干，digestive biscuits,or vanilla wafer crumbs (pulse in a food processor until finely ground)
- 2 tablespoons granulated sugar
- 4 and 1/2 tablespoons (65 g) unsalted butter,融化
- 三十二 ounces (900 g) full-fat cream cheese,室温下
- 1和1/8 cups （225 g/8 oz.）砂糖
- 2 tablespoons cornstarch
- 四 large eggs plus 1 egg yolk ,室温下
- 1/2 cup (120 ml) heavy cream
- 1和1/2 teaspoons 纯香草精
在一个中等大小的碗里，把面包屑混合在一起，sugar,和融化的黄油混合，直到混合和湿润。Press mixture into the bottom of prepared pan to form an even layer of crumbs.烤8-9分钟直到金黄色。在金属架上完全冷却。Meanwhile,准备填充物。
In a mixer fitted with the paddle attachment,中低速搅打奶油干酪，直到光滑无块，1-2分钟。加入糖，搅拌至混合。Scrape down the sides and bottom of the bowl as necessary.Add cornstarch and mix until blended.加入鸡蛋，搅拌至完全混合。加入奶油,vanilla extract,and lemon zest and beat just until combined and smooth.倒入面糊在地壳和均匀冷却。
Bake cake for 10 minutes,然后将温度降至225°F/110°C，继续烘烤60分钟，直到边缘呈金黄色。the sides are set but the center is still slightly wobbly.Turn off oven,open the oven door slightly or halfway to let in cold air,and leave the cake in the oven for 60 minutes.This will help prevent the cake from cracking and the cake will remain creamy.Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours.
Cheesecake will keep in the refrigerator for up to 5 days.