准备
使外壳:
- 将架子放在烤箱的中心,然后将烤箱加热至375°F。
In a medium bowl, stir together the graham cracker crumbs and the 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Fill and bake the cheesecake:
- 在装有桨叶附件的立式搅拌机中,搅拌奶油奶酪,意大利乳清干酪,面粉和中等速度的少许奶油,经常刮下碗的侧面和桨,直到非常光滑,蓬松,大约5分钟。确保奶酪没有团块。加入1-1/4杯砂糖,然后继续跳动直至充分混合并光滑。
加入大玛尼尔(Marnier),橙色皮(Orange Zest)和香草(Vanilla),然后击败直至混合,约30秒。一次加入一个鸡蛋,跳动直到混合。(一旦添加了鸡蛋,否则芝士蛋糕会在冷却时裂开。
在300°F下烘烤,直到轻推时为55至65分钟,直到中心像果冻一样摇动。蛋糕将在边缘稍微膨化,中心仍然看起来湿润。放在架子上,完全冷却。覆盖并冷藏直至充分冷藏,至少8小时,最多3天。此时也可以将蛋糕冷冻长达1个月(请参阅下面的Make-Ahead Tip)。
顶部并服用:
提前提示
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
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