Tsui JimJim: New York Cheese Cake-紐約芝士蛋糕

上幾次整cheese cake 都係整左唔同味道~ 所以今次就整返最正宗ge newyork cheese cake ~ 黎食返cream cheese ge 原味sin~今次上左一個外國　網搵recipe 睇下味道上同平日本地食譜味道有咩分別~

SIZE: 10-inch

Crust:
6 3/8 ounces King Arthur Unbleached All-Purpose Flour
2 ounces sugar
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
1 large egg

Filling:

2 pounds (four 8-ounce packages) cream cheese, at room temperature
12 1/4 ounces sugar
7/8 ounce King Arthur Unbleached All-Purpose Flour
zest of 1 lemon
1/4 teaspoon salt
1 teaspoon vanilla extract
5 large eggs
4 ounces sour cream

Crust:

Preheat the oven to 400°F. Lightly grease a 10-inch springform pan.

For the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms

Press the dough on the bottom and an inch up the sides of the prepared pan; dock with a fork, and bake for 15 minutes, until light golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.

Filling:

For the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar and flour, and mix at low speed until there are no lumps. Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.

Add the lemon zest, salt, and vanilla, and mix to combine. Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions. Stir in the sour cream.

Pour the filling over the crust and bake for 45 to 50 minutes, until the edges of the cake are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look underbaked. Measure the temperature of the cake an inch from the edge: when it reaches 175°F, turn off the oven.

Prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside.

Refrigerate the cake until you're ready to serve.

原本諗住唔用打蛋器都可以打散d cream cheese, 但打左成15mins , 發覺....係唔得ge!! 依然係固體狀, 打到手就黎斷之際, 都係giveup 拎返個打蛋器黎打, 點知唔使2mins已經打成liquid~ 所以以後整cheese cake 都係用返電動打蛋器, 懶少少唔想洗都唔得 :s