Cindy的加州生活

New York Style Cheesecake with Cranberry-Cointreau Sauce

九吋 12~~16人份
前置作業:
在要做之前4小時，將cream cheese, eggs, sour cream 放在室溫下四個小時

Cranberry-Cointreau Sauce
Ingredients:
1. 1 ¼ cups granulated sugar
2. ½ cup honey
3. 1 20-ounce package fresh cranberries, rinsed, dried, and picked over
4. 2 tablespoons Cointreau牌的 colorless orange-flavored liqueur
作法:
1. 將糖和蜂蜜和3/4杯水放入小鍋內，用大火煮，邊煮邊拌，直到糖溶化，轉至中火，放入蔓越莓，邊煮邊拌。
2. 拌勻到湯汁有點稠狀，蔓越莓每顆都爆開，大約五分鐘，熄火。
3. 倒入cointreau至湯汁中，拌勻，待涼。
4. 倒入密封盒，放入冰箱過夜。
5. 然後瀝乾舖在起司蛋糕上裝飾，剩的醬汁留下可淋在冰淇淋上或淋在蛋糕上或放在汽泡水喝。
(也可以淋在銼冰或混入香檳喝)

For the Graham Cracker Crust
Ingredients:
1. 5 ¾ ounces finely ground graham cracker crumbs (about 10 cracker rectangles ground to yield 1 ½ packed cups)
2. ¼ cup granulated sugar
3. 2 ½ ounces (5 tablespoons) unsalted butter, melted; plus 1 teaspoon melted butter for the pan

作法:
1. 烤箱預熱350度F
2. 將碎餅干放入大碗中，加入溶化的奶油，拌勻。
3. 倒入九吋烤模壓約2 ½吋厚，邊邊約烤模的半高及可。
4. 放入烤箱烤5~~7分鐘，呈金黃色，待涼。
For the Cheesecake
Ingredients:
1. 4 8-ounce packages cream cheese, at room temperature
2. 1 1/3 cups granulated sugar
3. 1 tablespoon all-purpose flour
4. 4 large eggs, at room temperature
5. ¾ cup sour cream, at room temperature
6. 2 tablespoons fresh lemon juice
7. 1 teaspoon pure vanilla extract
作法:
1. 將奶油起司和糖放入攪拌器(Flater Beater)，用中低速拌，直到鬆軟狀，
約2分鐘，用橡皮刀刮一下邊緣。
2. 倒入麵粉，用低速拌勻。
3. 加入蛋，一次一個，每個蛋用低速拌約15 至20秒，每次都用刮刀刮一下邊緣，
直到混合均勻，不要過度攪拌。
4. 加入酸奶、檸檬汁和香草精，用低速攪拌30秒。
5. 烤模外包18吋寬的鋁箔紙，用一小匙溶化奶油刷入烤箱內緣，沒有餅干底的地方。
6. 將麵糊倒入烤模，再將烤模放入高邊的烤盤，在烤盤內加水至半高。
7. 350度F烤一個小時，熄火燜至涼，取出放入冰箱。
8. 隔夜拿出冰箱，取出烤模，放至蛋糕架上，淋上蔓越莓，即可。
(原食譜是烤1小時又15分鐘，會有些布丁狀，取出，待涼，放入冰箱後，就會成固體狀)

註:食材我用英文以方便夠買原材料，作法我用中文以方便做的時候閱讀。

資料來源: finecooking.com Fine cooking 雜誌winter 2006 0 No.75




Ghirardelli Dark Chocolate Truffles

Ingredient:
1. 1/3cup heavy whipping cream
2. 6 Tbsp unsalted butter, cut into small pieces
3. 2 cups Ghirardelli 60% Cocoa Bittersweet Chocolate Chips or two 4oz Ghirardelli 60% Cocoa Bittersweet Chocolate Baking bars

Coating:
1/3 cup Ghirardelli Unsweetened Cocoa or ¾ cup chopped almonds or pecans

1. Bring the cream to a simmer in a small saucepan.
2. Add butter and stir until melted.
3. Add Ghirardelli chocolate.
4. Stir until completely melted and smooth.
5. Dip finger into melted chocolate to test the deeper, darker taste of our new, higher cocoa content chocolate.
6. Remove from heat and pour the chocolate mixture into a shallow bowl.
7. Cool, cover and hide in refrigerator until firm, at least two hours.
8. Roll mixture into 1”balls and then roll each ball in Ghirardelli Unsweetened Cocoa, chopped almonds or pecans. Serve.
資料來源:Ghirardelli