紐約起士蛋糕

紐約起士蛋糕

材料：

5顆蛋（室溫）、2杯酸奶（室溫）、1,358g奶油起士（室溫）

8 tbsp無塩奶油（室溫軟化）、1 1/2杯糖、2 tbsp玉米粉

1 1/2 tsp香草精、1 tsp檸檬汁、1 tsp檸檬皮

做法：

烤箱預熱150℃

將奶油少許塗抹於10〞烤盤上，鋁箔紙舖於外層及底部備用

取一碗將蛋及酸奶打勻

取另一碗，將奶油起士及奶油可至柔軟細緻，倒入作法4拌勻

加糖、玉米粉、香草精、檸檬汁、檸檬皮拌勻

將蛋糕糊倒入烤盤，隔水蒸烤2小時15分，或至蛋糕表面上色

取出蛋糕，除去鋁箔紙並於室溫至涼透（約4小時）

冰入冰箱冰約一天即可食用

New York Cheesecake

5 large eggs, room temperature

2 cups (one pint) sour cream, room temperature

4 8-ounce packages cream cheese, room temperature

8 tablespoons (one stick) unsalted butter, room temperature

1 1/2 cups sugar

2 tablespoons cornstarch

1 1/2 teaspoons vanilla extract

1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch springform pan.  Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent water seeping into the pan when you put it into the bain-marie.  Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. 

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.  Add this to the egg-sour cream mixture and beat until smooth. 

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. 

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.  Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.  Remove from the water bath and carefully peel the aluminum foil from around the pan.  Let stand at room temperature until completely cool, about 4 hours.  Refrigerate, covered, until well chilled.  For best flavor and texture, this cheesecake is best chilled overnight.