当谈到最喜欢的全美甜点时，芝士蛋糕可能仅次于苹果派，但这是我的清单中的第一名。芝士蛋糕在技术上不是蛋糕，而且非常易于制作，而且非常易于制作。这是奶油蛋crumb壳。光滑的馅料通常由奶油奶酪，糖，鸡蛋和香草制成，外壳是饼干碎屑和黄油的混合物。

With the straightforward method here, you can also choose your crumb crust, flavorings, and toppings; just start with some of the combinations below (all rigorously tested in our kitchen), and then go on to create your own fabulous cheesecakes.

大师芝士蛋糕食谱

Serves 10 to 12

做面包皮

将饼干碎屑和黄油压入弹簧锅中，以使外壳容易。

将架子放在烤箱的中心，然后将烤箱加热至375°F。

脉冲8 oz of your choice of cookie crumbs(see options below) in a food processor until crushed to fine crumbs. You should have 2 cups.

In a medium bowl, stir together the cookie crumbs and3汤匙。砂糖。混合3-1/2盎司。（7 TBS。）融化的未盐黄油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 your fingers or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened (this will be more obvious with lighter crumbs, but even the ginger and chocolate crumbs will darken a bit), 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

格雷厄姆饼干	Vanilla wafers
巧克力晶片	Gingersnaps

Make the filling base

芝士蛋糕完美质地的关键在于鸡蛋和乳制品的适当平衡。只要保持这种平衡，您就可以通过用其他成分（例如意大利乳清干酪，巧克力或Dulce de Leche）代替一些奶油奶酪来自定义填充，并且蛋糕不会失去丰富的质地。

在装有桨附件的立式搅拌机中，混合三个8盎司的室温奶油奶酪包,一个加载项(see options below)OR an additional 8-oz. package of cream cheese,2汤匙。all-purpose flour, and apinch of table salt。Beat on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.

牛奶巧克力：10盎司，融化和冷却	苦乐参半或半甜巧克力：10盎司，融化和冷却	意大利乳清干酪：1杯
草莓泥：1杯	Blueberry purée: 1 cup	Banana purée: 1 cup
Dulce de leche: 3/4 cup	白巧克力：8盎司，融化和冷却	酸奶油或奶油Fraîche：3/4杯
Mascarpone：8盎司，在室温下	Canned pure pumpkin purée: 1 cup

Flavor the filling

添加1-1/4杯砂糖并继续跳动直到充分混合和光滑。添加1 Tbs. pure vanilla extract和your choice of flavorings(see options below) and香料(see options below), if using, and beat until blended, about 30 seconds. Add4 large room-temperature eggs, one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Ground nutmeg (up to 1/2 tsp.)	Ground ginger
Ground cloves (up to 1/2 tsp.)	Ground cinnamon

烘烤芝士蛋糕

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。蛋糕也可以冷冻长达1个月。（要冻结，将未镀料的冷却蛋糕放在冰箱中的有框烤盘上，未覆盖，直到顶部冷又牢固；然后将其包裹在两层塑料和一层箔纸中。在冰箱中融化过夜。）

顶上服务

取消弹簧并取下弹簧锅的侧面，并在底部地壳下方运行一个长而薄的金属刮刀。小心地将蛋糕滑到平板上。添加您的topping（请参阅下面的选项）和/或garnishes（请参阅下面的选项）。要切割，请在热水下将一把薄刀运行，将其干燥，然后将蛋糕切成片，每切成薄片后加热和擦拭刀。

Caramel sauce: see recipe below	Chocolate ganache: see recipe below	燃烧糖：撒2汤匙。将糖均匀地固定在顶部，然后慢慢将手持式厨房火炬越过糖，直到融化并焦糖化。
Glazed fresh fruit: see recipe below	Lemon curd

切碎的烤坚果	Chocolate-covered espresso beans	Cocoa powder (sift over cake)
压碎的Amaretti饼干	鲜奶油	Confectioners’ sugar (sift over cake)
Chocolate shards	Toasted pecans

Chocolate Ganache Topping

在一个小碗中，融化3 oz. chopped semisweet or bittersweet chocolate和5汤匙。无盐黄油。添加1 Tbs. light corn syrup和whisk until smooth. Pour on the cheesecake and spread evenly.

Caramel Sauce Topping

在2夸脱的锅中，合并1/2杯砂糖和3汤匙。水和cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown around the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add1/2 cup heavy cream,2汤匙。无盐黄油, and apinch of table salt。煮，不断地用中低温搅拌，直到充分混合并光滑。放在一边，直到焦糖略微冷却15分钟。倒在冷藏的芝士蛋糕上，均匀散布。

Glazed Fresh Fruit Topping

In a small saucepan, heat1/4 cup seedless jam(such as strawberry, raspberry, or currant) with1 Tbs. water, stirring frequently, until melted and smooth; strain. Arrange1-1/2 quarts halved strawberries or 4 cups other berries or sliced fruitof your choice on top of the cake. Brush the fruit with the melted jam mixture.