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)