見影片 Refer to video
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| 消化餅乾 Digestive Biscuit 132g | 66g | 264g |
| 楓糖漿 Maple Syrup 40g | 20g | 80g |
| 融化黃油 Melted Butter 50g | 25g | 100g |
| 室溫奶油乳酪 Room Temperature Cream Cheese 360g | 180g | 720g |
| 優酪乳油 Sour Cream 139g | 69.5g | 278g |
| 糖 Sugar 23g | 11.5g | 46g |
| 淡奶油 Whipping Cream 50g | 25g | 100g |
| 蜂蜜 Honey 44g | 22g | 88g |
| 玉米澱粉 Corn Starch 10g | 5g | 20g |
| 雞蛋 Egg 1pc | 0.5pc | 2pc |
| 蛋黃 Yolk 1pc | 0.5pc | 2pc |
| 檸檬 Fresh Lemon半顆 Half | ||
| 淡奶油 Whipping Cream 50g | 25g | 100g |
| 糖 Sugar 5g | 2.5g | 10g |
| 330°F to 165°C 50mins | ||
| 配方參考 : ECOLE十東京廚藝學校 “紐約起司蛋糕” | ||
| Reference: ECOLE十東京 "New York Cheesecake" | ||
| 原6寸配方 | ||
| Original 6" Recipe | ||
| 消化餅乾 Digestive Biscuit 33g | 16.5g | 66g |
| 楓糖漿 Maple Syrup 10g | 5g | 20g |
| 融化黃油 Melted Butter 15g | 7.5g | 30g |
| 核桃 Walnut 13g | 6.5g | 26g |
| 室溫奶油乳酪 Room Temperature Cream Cheese 250g | 125g | 500g |
| 優酪乳油 Sour Cream 95g | 47.5g | 190g |
| 糖 Sugar 16g | 8g | 32g |
| 淡奶油 Whipping Cream 30g | 15g | 60g |
| 蜂蜜 Honey 30g | 15g | 60g |
| 玉米澱粉 Corn Starch 8g | 4g | 16g |
| 雞蛋 Egg 1pc | 0.5pc | 2pc |
| 蛋黃 Yolk 1pc | 0.5pc | 2pc |
| 檸檬 Fresh Lemon 2tsp | 1tsp | 4tsp |
| 蛋白 Egg White 40g | 20g | 80g |
| 糖 Sugar 25g | 12.5g | 50g |
| 302°F to 150°C 60mins |
紐約芝士蛋糕,名校配方,有手就會!口感一級棒～
