经典纽约芝士蛋糕

Name: 经典纽约芝士蛋糕
Prep time: 30 min
Cook time: 70 min
Total time: 340 min
Yield: 12 servings
Ingredients: 1.5 cup 格拉姆饼干碎屑约12张全饼; 3 tbsp 细砂糖; 6 tbsp 无盐黄油融化; 1 pinch 盐; 4 package 奶油芝士完全软化至室温; 1.25 cup 细砂糖; 1 cup 全脂酸奶油室温; 2 tsp 纯香草精; 2 tsp 新鲜柠檬汁; 1 tsp 柠檬皮屑; 3 个鸡蛋室温; 1 个蛋黄室温; 2 tbsp 多用途面粉; 1.5 cup 新鲜草莓切片; 浆果果酱; 1 cup 重质鲜奶油打发后用于上菜

甜点5小时40分钟12 份中等

关于此食谱

一款浓郁、奶油般顺滑、质地完美密集的纽约式芝士蛋糕，搭配黄油格拉姆饼干脆皮。这款经过充分测试的食谱采用水浴和缓慢冷却的方式，可制作出丝般顺滑的馅料和金黄的表面，完全无裂纹。这是一款令人惊艳的甜点，制作方法出人意料地简单，绝对值得细细品尝。

步骤说明

1
Preheat your oven to ![325°F]. Wrap the outside of a springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming all the way up the sides. This prevents water from seeping in during the water bath.
2
In a mixing bowl, stir together the graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand. Every crumb should be coated.
3
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the flat bottom of a measuring cups to compact it into a tight, even layer. Bake for 10 minutes, then remove and let cool while you make the filling.
4
In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese on ^[medium-low speed] until completely smooth and lump-free, about 2–3 minutes. Scrape down the sides and bottom of the bowl frequently.
5
Add the sugar and all-purpose flour, and beat on ^[medium-low speed] until fully incorporated and smooth, about 1–2 minutes. Scrape down the bowl again.
6
Add the sour cream, pure vanilla extract, lemon juice, and lemon zest (if using). Mix on ^[low speed] just until combined and smooth.
7
Add the eggs and egg yolk one at a time, mixing on ^[low speed] after each addition just until the yellow disappears.
8
Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
9
Place the foil-wrapped springform pan into a large roasting pan. Carefully pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan. This water bath (bain-marie) ensures even, gentle baking and prevents cracking.
10
Bake at ![325°F] for 55–65 minutes. The cheesecake is done when the edges are set and puffed slightly, but the center 2–3 inches still jiggles gently like Jell-O when you nudge the pan.
11
Turn off the oven and crack the oven door open about 1 inch (prop it with a wooden spoon). Let the cheesecake cool inside the oven for 1 hour. This gradual cool-down is the key to avoiding cracks.
12
Remove the cheesecake from the water bath and discard the aluminum foil. Run a thin knife or spatula around the edge of the pan to loosen the cheesecake from the sides. Let it cool completely on a wire rack to room temperature, about 1 more hour.
13
Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. The cheesecake must be fully chilled before slicing for clean cuts and the best texture.
14
When ready to serve, remove the springform ring. Slice with a sharp knife, wiping the blade clean between each cut for perfect slices. Top with fresh sliced strawberries, berry compote, or a dollop of heavy whipping cream as desired.

经典纽约芝士蛋糕

甜点5小时40分钟12 份中等

关于此食谱

步骤说明

1
Preheat your oven to ![325°F]. Wrap the outside of a springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming all the way up the sides. This prevents water from seeping in during the water bath.
2
In a mixing bowl, stir together the graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand. Every crumb should be coated.
3
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the flat bottom of a measuring cups to compact it into a tight, even layer. Bake for 10 minutes, then remove and let cool while you make the filling.
4
In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese on ^[medium-low speed] until completely smooth and lump-free, about 2–3 minutes. Scrape down the sides and bottom of the bowl frequently.
5
Add the sugar and all-purpose flour, and beat on ^[medium-low speed] until fully incorporated and smooth, about 1–2 minutes. Scrape down the bowl again.
6
Add the sour cream, pure vanilla extract, lemon juice, and lemon zest (if using). Mix on ^[low speed] just until combined and smooth.
7
Add the eggs and egg yolk one at a time, mixing on ^[low speed] after each addition just until the yellow disappears.
8
Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
9
Place the foil-wrapped springform pan into a large roasting pan. Carefully pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan. This water bath (bain-marie) ensures even, gentle baking and prevents cracking.
10
Bake at ![325°F] for 55–65 minutes. The cheesecake is done when the edges are set and puffed slightly, but the center 2–3 inches still jiggles gently like Jell-O when you nudge the pan.
11
Turn off the oven and crack the oven door open about 1 inch (prop it with a wooden spoon). Let the cheesecake cool inside the oven for 1 hour. This gradual cool-down is the key to avoiding cracks.
12
Remove the cheesecake from the water bath and discard the aluminum foil. Run a thin knife or spatula around the edge of the pan to loosen the cheesecake from the sides. Let it cool completely on a wire rack to room temperature, about 1 more hour.
13
Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. The cheesecake must be fully chilled before slicing for clean cuts and the best texture.
14
When ready to serve, remove the springform ring. Slice with a sharp knife, wiping the blade clean between each cut for perfect slices. Top with fresh sliced strawberries, berry compote, or a dollop of heavy whipping cream as desired.