準備食材
Ingredients List
材料 (Ingredients) | 分量 (Amount) |
---|---|
室溫軟化的奶油奶酪 (Cream cheese softened at room temperature) | 350g |
白砂糖 (Granulated sugar) | 70g |
室溫的全蛋液 (3 whole eggs at room temperature) | 3顆 |
室溫的蛋黃 (1 egg yolk at room temperature) | 1顆 |
淡奶油 (Heavy cream) | 185g |
玉米澱粉 (Cornstarch) | 12g |
用具 (Tools) |
---|
攪拌盆 (Mixing bowl) |
攪拌器 (Mixer) |
篩網 (Sieve) |
烘焙紙 (Parchment paper) |
6寸模具 (6-inch mold) |
烤箱 (Oven) |
步驟
Instructions
- 準備工作 Preparation:
- 預熱烤箱至215°C (Preheat the oven to 215°C/419°F).
- 在6寸模具內鋪上烘焙紙 (Line a 6-inch mold with parchment paper).
- 混合奶酪與糖 Mix Cream Cheese and Sugar:
- 將室溫軟化的奶油奶酪放入攪拌盆中,加入白砂糖 (Place the softened cream cheese in a mixing bowl and add granulated sugar).
- 用攪拌器攪打至細膩、無顆粒 (Beat until smooth and lump-free).
- 加入蛋液 Add Eggs:
- 逐次加入室溫的全蛋液和蛋黃,每次加入後攪拌均勻 (Gradually add the whole eggs and egg yolk, mixing well after each addition).
- 加入淡奶油和玉米澱粉 Add Heavy Cream and Cornstarch:
- 加入淡奶油和玉米澱粉,攪拌均勻 (Add the heavy cream and cornstarch to the mixture, and mix until well combined).
- 將混合物過篩,使其更細膩 (Strain the mixture through a sieve for a smoother texture).
- 烘烤 Baking:
- 將混合物倒入已鋪好烘焙紙的模具中 (Pour the mixture into the prepared mold).
- 放入烤箱中下層,以215°C烘烤28分鐘 (Place the mold on the middle-lower rack of the oven and bake at 215°C/419°F for 28 minutes).
- 烘烤時間和溫度可能因烤箱差異而有所不同,請根據自家烤箱調整 (Baking time and temperature may vary depending on your oven, so adjust accordingly).
- 冷卻與冷藏 Cooling and Refrigeration:
- 烤好後,讓蛋糕在室溫下靜置1小時 (After baking, let the cake sit at room temperature for 1 hour).
- 然後放入冰箱冷藏過夜 (Then, refrigerate overnight).
- 享用 Enjoy:
- 次日取出蛋糕,口感冰涼,奶香濃郁 (The next day, take out the cheesecake. It will have a cool texture with a rich, creamy flavor). 享用美味的奶酪蛋糕 (Enjoy your delicious creamy cheesecake)!
備註 Notes:
- 請根據自家烤箱特性調整烘烤時間和溫度 (Adjust baking time and temperature based on your oven’s characteristics).
教學影片
Video
影片逐字稿
Video Transcript
00:08
室溫軟化的奶油奶酪 350g
Cream cheese softened at room temperature, 350g
白砂糖 70g
Granulated sugar, 70g
攪打至細膩、無顆粒
Beat until smooth and no lumps
00:14
室溫的3顆全蛋液+1個蛋黃
3 whole eggs + 1 egg yolk at room temperature
攪拌均勻
Mix until well combined
00:18
淡奶油 185g
Heavy cream, 185g
玉米澱粉 12g
Cornstarch, 12g
攪拌均勻
Mix until well combined
過一遍篩 更細膩
Strain through a sieve for a smoother texture
00:31
6寸模具 墊烘焙紙
Line a 6-inch mold with parchment paper
烤箱中下層 215°C 28分鐘
Middle-lower rack of the oven, 215°C for 28 minutes
(Note: Baking time and temperature may vary depending on the oven)
烤好後,室溫下靜止1小時 再放入冰箱冷藏過夜
Let it sit at room temperature for 1 hour after baking, then refrigerate overnight
口感冰涼 奶香濃郁!
The texture is cool and creamy, with a rich milk flavor!