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  • Whether you believe it's a cake or a tart,

    無論你覺得它是蛋糕或塔

  • it's safe to say that cheesecake is one

    說起司蛋糕是我們 Tasty

  • of our favorite desserts here at Tasty.

    最愛的點心之一準沒錯

  • We tested a bunch of different recipes and techniques

    我們測試了一連串不同的食譜和技術

  • to find a fool-proof, ultra creamy vanilla cheesecake.

    以找出淺顯易懂、超級滑順綿密的香草起司蛋糕

  • So here's how to make classic, crack free cheesecake.

    我們會教你如何做出一流、完美無瑕的起司蛋糕

  • (smooth music)

    (平靜的音樂)

  • Every good cheesecake starts with a springform pan.

    每份好的起司蛋糕都是從彈簧扣平鍋開始

  • Greasing the pan with nonstick spray or butter

    用噴烹飪噴霧或奶油替平鍋上油

  • is gonna help easy removal and help prevent

    較易於移動以及防止

  • cracking down the line.

    產生裂痕

  • Adding a band of parchment paper will ensure you've got

    添加一段羊皮紙可以確保

  • those smooth picture perfect sides when you go

    你將蛋糕移出彈簧扣平鍋時

  • to remove the springform.

    邊緣平滑完美

  • The foundation of cheesecake is the crust.

    起司蛋糕的基底是脆餅皮

  • It only requires three ingredients to make

    它只需要三種材料

  • a classic graham cracker crust.

    經典的全麥餅乾脆片

  • This is the simplest part of the recipe.

    這是食譜最簡易的部分

  • The combination of sugar and butter helps hold

    糖和奶油的組合有助於

  • everything together for a really fantastic crust.

    讓所有東西凝聚在一起,形成一個極棒脆片

  • Some people like using other types of cookies,

    有些人喜歡別種餅乾

  • you can easily swap it in right here.

    在此你可以輕易替換

  • We're gonna do a bottom crust only, some people like

    我們只做底部脆皮,有些人

  • the crust on the sides, it's totally a matter of preference.

    喜歡邊緣做脆皮,這完全根據個人喜好

  • Just use a flat surface to spread the graham cracker mixture

    用平坦的表面

  • into an even layer.

    將全麥脆片混和物推展成平坦的層面

  • Now you're gonna bake it for 8 to 10 minutes

    現在你要烘焙 8 到 10 分鐘

  • until it's golden brown, and just let it cool

    直到它焦黃,然後一邊放涼

  • as you prepare the filling.

    一邊備餡

  • Now, it looks like a lot of dairy, but remember,

    現在看起來有很多乳製品,但記得

  • it's a rich, velvety dessert; you really need it here.

    這是豐富且柔軟光滑的點心,所以是必要的

  • We're adding full fat cream cheese here,

    我們在這裡加入全脂奶油起司

  • this is not the time to skimp with reduced fat.

    現在不是吝於限制脂肪的時候

  • I know it looks like a lot of sugar, it is.

    我知道看起來很多糖,的確

  • We tried to reduce it, but you really miss out

    我們嘗試減少它,但如此一來你會錯過

  • on some of that classic cheesecake flavor.

    那一流起司蛋糕滋味

  • Make sure all your ingredients are at room temperature

    確保開始前你所有食材都在常溫下

  • before getting started, this way they'll be easier to mix

    如此一來會較易於攪拌

  • and give you a smooth cheesecake without any lumps.

    而且能做出沒有孔洞的平滑起司蛋糕

  • We're adding a bit of heavy cream.

    加入些許鮮奶油

  • It's a subtle difference, but it's gonna help

    雖然只是些微的差異,但會有助於

  • smooth out the batter.

    使麵糊平滑

  • It's a personal preference, and you can omit it,

    這算是個人偏好,你也可以省略

  • but we wouldn't.

    但我們不會

  • I'm adding in sour cream for a bit of added tang.

    我要添加酸奶油提升一些香氣

  • And I'm also going to add some flour, which is gonna help

    我也要加點麵粉,這將有助於

  • bind the cheesecake together and help prevent cracks.

    結合起司蛋糕和防止裂縫

  • To flavor the cake, I'm using a whole vanilla bean.

    為了幫蛋糕加味,我用了一整條香草

  • A really easy way to remove the seeds is by splitting it

    移除種子的好方法是從中間扳開它

  • down the middle lengthwise, and use the blade of your knife

    並使用刀鋒

  • to slowly scrape the seeds out.

    慢慢將種子刮掉

  • While you can use vanilla extract in a pinch,

    你也可以用一小撮香草萃取

  • the intense flavor of a bean is really hard to beat.

    不過香草的強烈氣味是難以超越的

  • Eggs are crucial in any baked cheesecake.

    蛋在任何的烘焙起司蛋糕都很重要

  • They add in creaminess and also help bind the cheesecake

    它們以乳汁狀添加,且有助於烘焙起司蛋糕時

  • together as it bakes.

    黏合在一起

  • Some recipes will call for adding extra egg yolks.

    有些食譜需要添加額外的蛋黃

  • We found in testing that this makes a denser cheesecake;

    我們測試後發現這樣能做出更濃密的起司蛋糕

  • so, for our airy version, we're sticking

    所以在我們輕食版本,我們堅持

  • with whole eggs only.

    只加全蛋

  • So, add in the eggs one at a time.

    所以,一次加一顆蛋

  • If you dump them in all at once, you run the risk

    如果你一次把全部都丟進去,就得承擔

  • of having a really lumpy batter.

    做出凹凸不平麵糊的風險

  • Okay, so this part is crucial.

    好的,所以這個步驟很關鍵

  • As soon as the eggs are incorporated, stop mixing.

    一旦蛋均勻混和後就停止攪拌

  • Over mixing can result in a really dense cheesecake.

    過度攪拌會導致起司蛋糕很稠密

  • You also wanna be scraping your bowl down

    也將你的碗刮乾淨

  • to ensure everything is thoroughly mixed.

    以確保所有東西都完全的攪拌

  • From here, it's really easy.

    這邊很簡單

  • Just pour the batter onto the cooled crust

    只需將麵糊倒入冷卻的脆皮

  • and smooth out the top.

    並弄平頂端

  • If we didn't bake the crust,

    如果我們沒烤脆皮

  • it would mix in with the batter.

    它就混跟麵糊混在一起

  • Who wants that?

    誰希望這樣?

  • Even cooking and cracking is a huge concern

    在做起司蛋糕的時候

  • when making cheesecake.

    就連加溫和裂縫都是個大問題

  • One of the best ways to prevent that is to use

    有個防止發生的最佳方式就是

  • a water bath while baking.

    烘焙的時候使用水浴

  • Even though the pan is sealed, there could be

    雖然平鍋是密封的,還是可能

  • a slight opening where water could get through

    有細小的開口使水得以進入

  • and give you a soggy crust.

    然後導致軟濕的脆皮

  • To prevent any water from seeping in, we're gonna wrap

    為了防止任何的水滲入,我們要

  • our springform in two sheets of foil to really seal it.

    用兩張錫箔紙包住彈簧扣平鍋以徹底密封

  • Place the pan in a large heavy baking dish

    將平鍋放置在大而重的烤盤

  • and fill it with hot water about one inch

    並倒進高度約是平鍋邊緣一英寸

  • up the sides of the pan.

    的熱水

  • The hot water creates a moist environment in an otherwise

    熱水在另外的乾烤箱可以提供潮濕的環境

  • dry oven, so the cheesecake doesn't split from drying out.

    如此一來起司蛋糕才不會因乾燥裂開

  • There are several methods where you can start

    有數種方法

  • your cheesecake in a hot oven

    你可以將起司蛋糕放進熱烤箱

  • and then lower the temperature.

    然後調低溫度

  • While you do get some lift, you also run the risk

    雖然能做到蓬鬆,起司蛋糕卻也承擔可能

  • of burning or cracking your cheesecake.

    燒焦或裂開的風險

  • For our recipe, we're gonna do steady, moderate heat

    至於我們的食譜則要全程

  • all the way through.

    用穩定而適宜的溫度

  • Then, turn the heat off and leave the cheesecake

    然後關掉加熱並將起司蛋糕留在

  • in the oven for another hour to finish baking.

    烤箱額外一小時完成烘烤

  • Allowing the cake to sit in the oven allows for it

    讓蛋糕留在烤箱使它中間得以

  • to be fully set in the middle and get a little bit of color.

    完全固定,並更有色彩

  • You can see that the cake that was taken out

    你可以看見一個小時後直接拿出的起司蛋糕

  • after an hour isn't fully cooked

    還沒有全熟

  • and looks like a gloopy mess.

    而且看起來黏黏的一團糟

  • Sometimes cracks happen; there are so many reasons

    有時候會出現裂縫,有很多原因

  • that can cause a crack, such as high temperature,

    會導致裂縫,比方說高溫、

  • over mixing, no water bath.

    過度攪拌、沒有水浴

  • But this doesn't mean that you can't end up

    但這不代表你最後無法做出

  • with a beautiful, delicious cheesecake in the end.

    一份漂亮美味的起司蛋糕

  • A great way to cover up a cracked cheesecake

    有個修飾裂掉起司蛋糕的方法

  • is to make sour cream topping.

    是頂層配料用酸奶油

  • This topping is really simple, it's just sour cream,

    這種配料真的很簡單,就只是酸奶油、

  • sugar, and vanilla extract all mixed together.

    糖和香草萃取物全部混在一起

  • It not only covers up the crack, but it's also

    這不但掩飾了裂縫

  • really delicious and can be used

    還很好吃而且也可以用於

  • on uncracked cheesecakes as well.

    沒有裂縫的起司蛋糕

  • For a sour cream topping, you don't need a water bath.

    用酸奶油作為頂層配料不需要水浴

  • Just bake it for 10 to 15 minutes, just so the top

    只需要烘烤 10 到 15 分鐘,此時頂層

  • is set and continue the recipe as normal.

    固定了,然後繼續照食譜做

  • After sitting in the oven for another hour,

    在放置烤箱冷卻另一小時之後

  • the cheesecake needs to cool at room temperature.

    起司蛋糕需在室溫冷卻

  • Another way to prevent cracks is to gently

    另一個防止裂縫的方法是輕輕

  • go around the rim of the cheesecake with a knife.

    用刀子滑過起司蛋糕的邊緣

  • At this point, the center of the cheesecake

    這個時候,起司蛋糕的中間

  • should still have a slight jiggle, just like this.

    應該還留有些微晃動,就像這樣

  • Once the cheesecake is cooled, place it in the fridge,

    一旦起司蛋糕冷卻後將它放進冰箱

  • covered with plastic wrap to fully set, ideally overnight,

    用保鮮膜包住以完全固定,最好放一整晚

  • but you can still get a really good result

    不過大約四小時

  • in about four hours.

    一樣可以得到好成果

  • To remove the cheesecake from the pan, unlatch the side

    要將起司蛋糕移出平底鍋時,栓開彈簧物的邊緣

  • of the spring form and carefully lift off the frame.

    並小心的拿起框架

  • Gently peel back the parchment, and you're gonna see

    輕輕撕開羊皮紙,你就可以看見

  • those beautiful, smooth sides.

    那美麗而平滑的邊緣

  • There's such a wide variety of toppings you can add

    你的起司蛋糕頂端配料有很多選擇

  • to your cheesecake, but for ours,

    但我們的部分

  • we're gonna keep it simple with a ton of fresh berries.

    我們要保持簡單加上一些新鮮莓果

  • To get the perfect slice, fill a large vessel

    為了切的完美,將一個大容器

  • with hot water, dip your knife into the water,

    倒滿熱水,將你的刀子置入水中

  • then gently pat it dry before slicing.

    切之前把它輕拍乾

  • The hot knife will ensure that you get

    熱的刀子能確保你

  • a smooth cut every time.

    每次下刀都順暢

  • (smooth music)

    (平靜的音樂)

  • We love serving our cheesecake with a berry coulis,

    我們喜歡將起司蛋糕淋上莓果漿

  • which is basically a fancy word for berry puree

    即是莓果泥被煮至濃稠

  • that has been cooked down until it's thick.

    的華麗說法

  • It's the perfect complement alongside

    這些漂亮新鮮的苺果

  • all those gorgeous fresh berries.

    是一旁完美的配角

  • There's a reason we make so many cheesecakes

    我們 Tasty 製作這麼多起司蛋糕

  • here at Tasty.

    是有原因的

  • They're relatively easy, they're great for a crowd,

    它們相對容易,它們適合群眾

  • and, most importantly, they're downright delicious.

    而且最重要的是它們全然的美味

  • By using these tips and tricks, you too can make

    使用這些技巧和訣竅,你也可以做出

  • the dreamiest, creamiest cheesecake of your life.

    這輩子最夢幻、柔滑的起司蛋糕

  • (smooth music)

    (平靜的音樂)

Whether you believe it's a cake or a tart,

無論你覺得它是蛋糕或塔

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B2 中高級 中文 美國腔 蛋糕 起司 奶油 裂縫 香草 邊緣

如何製作最美味的芝士蛋糕? (How to Make the Creamiest Cheesecake)

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    Cathy ♥ 發佈於 2021 年 01 月 14 日
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