原料
基本甜饼干plain sweet biscuits (such as Arnott's Nice): 250g克， 无盐黄油(融化)unsalted butter, melted: 125g克， 奶油芝士(室温)cream cheese, at room temperature: 750g克， 砂糖caster sugar: 215g克， 香草精vanilla extract: 1/2tsp茶匙， 柠檬皮(磨碎)finely grated lemon rind: 2tsp茶匙， 面粉plain flour: 2tbs匙， 鸡蛋eggs: 4个， 酸奶油sour cream: 300ml毫升， 覆盆子(新鲜或冷冻)fresh or frozen raspberries: 120g克
步骤
1烤箱预热至160 ℃。在23厘米弹簧烤盘底部铺上烘焙纸 Preheat oven to 160°C. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
2用食品加工机研磨饼干直到粉碎, 加入黄油混匀, 再倒入铺好的弹簧烤盘, 用直边玻璃杯按压饼干粉, 使其牢牢贴在烤盘底部和侧面, 保留1厘米高度在烤盘的顶部, 用保鲜膜覆盖, 放冰箱冷却30分钟 Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of pan, leaving 1cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
3同时，在一个大碗里用电动搅拌器混合搅拌奶油芝士, 砂糖，香草精, 柠檬皮, 加入面粉结合, 然后一次一个打蛋, 每打一个后搅拌结合, 再拌入酸奶油Meanwhile, use an electric beater to beat the cream cheese, sugar, vanilla and lemon rind in a large bowl until just combined. Beat in the flour. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the sour cream until just combined.
4将混匀的芝士倒入饼干衬底的烤盘, 再将这个圆烤盘放在一个平底烤盘上, 烘烤1.25 -1.5 小时或直至蛋糕中心固化, 关掉烤箱, 虚掩烤箱门, 2小时后芝士蛋糕完全冷却(防止蛋糕开裂), 取出蛋糕放冰箱冷却4小时 Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Place in the fridge for 4 hours to chill.
5用覆盆子装饰, 切块 Top the cheesecake with the raspberries. Cut into wedges to serve.
小技巧
转自
