Name: 如何製作最美味的芝士蛋糕？ (How to Make the Creamiest Cheesecake)
Uploaded: 2021-01-14T08:02:55.000Z
Duration: 6 min 46 s

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

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

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

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

those smooth picture perfect sides when you go

The foundation of cheesecake is the crust.

It only requires three ingredients to make

The combination of sugar and butter helps hold

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,

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

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

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

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

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

this is not the time to skimp with reduced fat.

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

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.

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

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

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

雖然只是些微的差異，但會有助於

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

這算是個人偏好，你也可以省略

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

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

bind the cheesecake together and help prevent cracks.

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

While you can use vanilla extract in a pinch,

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

Some recipes will call for adding extra egg yolks.

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

所以在我們輕食版本，我們堅持

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

As soon as the eggs are incorporated, stop mixing.

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

to ensure everything is thoroughly mixed.

Just pour the batter onto the cooled crust

Even cooking and cracking is a huge concern

One of the best ways to prevent that is to use

Even though the pan is sealed, there could be

a slight opening where water could get through

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

and fill it with hot water about one inch

並倒進高度約是平鍋邊緣一英寸

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

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

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

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.

Allowing the cake to sit in the oven allows for it

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

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