chinaibc的朋友從紐約回來，特地給她背了個JUNIOR Red Velvet Cheese Cake/Junior 紅絲絨芝士蛋糕 回來。 chinaibc在朋友圈裏一炫耀，團長下班就到她家報道了。 厚臉皮帶走一大塊，吃了覺得味道不錯，下決心自己做。 買了本Junior自己的食譜書，照著做了。 發現原方的芝士蛋糕好吃，但紅絲絨蛋糕太幹，自己很不滿意。
這款最受老美歡迎了。給小熊貓老師送禮什麽的，大家都是大愛，非要找我要方子。 英文方子放最後了， PDF Version is here。
於是自己把這紅絲絨蛋糕改成很濕潤的南方版本，當然糖的用量減半了。 我改過的版本，真是老中老美全愛啊。 吃喝團聚會帶去很受歡迎，老板退休爬梯帶去單位，那個搶得快啊。 單位上沒幾個真正愛做飯的。好幾次同事一提起Wholefoods的蛋糕，那向往的樣子啊，我還以為真的好吃得上天了。 後來同事還真買個他們認為最最好吃的來單位。結果被我這挑食的暗暗地在心裏鄙視到現在啊。 哈哈，給原來老板做的蛋糕受到的好評太多了，其中包括：把Wholefoods的蛋糕全比下去了；我從來都不感冒紅絲絨蛋糕，但這個蛋糕和芝士蛋糕放一起太好吃了；啊，我還第一次吃蛋糕和芝士蛋糕組合起來的，太好吃了。 嗬嗬，這下知道我們山區人民的美食標準了吧？ 在紐約或者灣區，LA的可能對這樣的蛋糕根本不懈啊。
其實這蛋糕不難做，就是步驟多些。 比起魚兒的菊花豆腐這樣的工夫菜，真是小巫見大巫啊。
紅絲絨蛋糕
這蛋糕超級容易，容易到我都不能相信，而且成品比原方還要打發蛋白什麽的容易多了，但味道好。 先聲明哈，紅絲絨蛋糕的色素用得多哦，不是什麽健康食品。但這個就是圖個好看，而且情人節做個這很應景。
材料：
1. 2杯蛋糕麵粉/ 2 cups cake flour
2. 1茶匙小蘇打/1 teaspoon of baking soda
3. 1茶匙發酵粉/1 teaspoon of baking powder
4. 1茶匙鹽/1 teaspoon of salt
5. 2大匙無糖可可粉/2 Tablespoons unsweetened, cocoa powder
6. 1杯糖/1 cup sugar
7. 1杯色拉油或菜籽油/1 cup vegetable oil or canola
8. 2個雞蛋/2 eggs
9. 1杯酸牛奶/ 1 cup buttermilk （這個可以自己做，不用特地去買。 一杯牛奶加一大匙檸檬汁，攪拌一下，放5分鍾，就可以當酸牛奶用了。）
10. 2茶匙香草精/2 teaspoon of vanilla extract
11. 一大匙糖蜜/molasses (可省)
12. 一大匙紅色食用色素/1 tablespoon red food coloring
13. 1茶匙白醋/1 teaspoon of white distilled vinegar
14. 半杯準備的熱咖啡/ 1/2 cup of hot coffee
做法：
1. 烤箱預熱到325F度，兩九寸的烤盤墊上烤盤紙/pachment paper。
2. 所有幹料（麵粉，小蘇打，發酵粉，鹽，可可粉，糖） 混合好, 過篩。
3. 所有濕料（油，雞蛋，酸牛奶，香草精，色素，白醋，咖啡，糖蜜）攪拌均勻。
4. 然後把幹料和濕料混合，攪拌均勻（就用打蛋器手動地攪攪就可以了，容易吧？），用過濾網過濾下，倒入兩九英寸的烤盤裏，入烤箱烤三十分鍾左右，或者直到牙簽插入取出是幹淨的。 注意不要烤過頭了！根據自己烤箱來定，最好25分鍾時就看著烤。
5. 蛋糕烤好後，立即取出，倒扣到墊了烤紙的架子上。等蛋糕完全涼下來，用保鮮膜包好，放冰箱備用。
實習期的小熊貓
芝士蛋糕
材料：
1. 三盒8盎司全脂奶油奶酪/Philadelphia cream cheese，在室溫下軟化（特別注意，一定要等奶油奶酪完全軟化後用，否則攪出來的麵糊總是有硬塊，影響成品）
2. 1杯糖/ 1 cups sugar
3. 3大匙玉米澱粉/3 Tbsps. cornstarch
4. 1大匙香草精/ 1 Tbsp. pure vanilla extract
5. 兩個超大雞蛋/2 extra large eggs
6. 2/3杯重奶油/ 2/3 cup heavy or whipping cream
做法：
1. 烤箱預熱到 350F 度
2. 將一包奶油奶酪，1/3杯糖和3大匙玉米澱粉放攪拌機裏，用最低速攪拌3分鍾。 然後加入剩下的兩盒奶油奶酪，一次一包，攪拌3分鍾。
3. 速度升到中速，把剩下的2/3杯糖加入，然後加香草精，一次一個加入雞蛋, 攪拌均勻。把速度又調到最低，慢慢加入重奶油／heaving whipping cream, 完全攪拌均勻就停機器。現在的麵糊看上去應該是均勻鬆軟的樣子。
4. 把9英寸的烤盤底墊張錫箔紙，然後盤子邊上抹上黃油。 把麵糊倒入烤盤，用小刀將表麵抹平。
5. 把圓形烤盤用一張厚的錫箔紙包起來，上麵再蓋張錫箔紙。圓形烤盤放大烤盤裏，注水到一半左右。
入烤箱烤一個小時到70分鍾左右，或者直到蛋糕體中間沒稀糊糊。 蛋糕烤好後，最好不要直接從烤箱裏取出。 烤芝士蛋糕最忌諱一冷一熱的，這樣會引起蛋糕體起裂。 最好把蛋糕從水盆裏取出，把烤箱門打開。
6. 等蛋糕完全冷卻後，取出來，放盤子裏，用保鮮模包起來，放凍箱凍上最少四個小時。 （當然也可以不把蛋糕從烤盤裏取出來，直接放凍箱。 但是我第一次這樣做，取出來後忘了用熱毛巾捂下彈簧的地方，一開彈簧開關，人家就斷了。隻好再去買個烤盤。）
表麵裝飾用奶油
加了奶油奶酪/cream cheese的蛋糕裝飾奶油味道特別好。 但是我看過好幾個網友的奶油真是慘不忍睹，奶油奶酪沒打光滑的結果。 結果我自己一次沒注意也犯了同樣的錯誤，那成品可真不敢恭維。 所以大家記得了，加了奶油奶酪/cream cheese要室溫軟化一下，加糖攪拌均勻了才和打發好的奶油混合！
材料：
1. 1.5 盒16盎司奶油奶酪/cream cheese，室溫軟化
2. 1-1.5杯糖粉 / powdered sugar
3. 3杯鮮奶油/heavy whipping cream
做法：
1. 用打蛋器高速打發鮮奶油，中間慢慢加如半杯糖粉，直到硬性打發。
2. 奶油奶酪室溫軟化一下，然後和剩下糖粉攪拌均勻（手打或者機器打都可以）。
3. 把第一第二部的兩樣混合起來，再攪拌均勻。最好放冰箱冷藏一下再用，做出來的花紋會好看些。
蛋糕組裝
1. 把冰凍過的芝士蛋糕取出，放室溫 10 分鍾。
2. 蛋糕盤子底抹點打發的鮮奶油，放片蛋糕，然後抹上厚厚一層鮮奶油。
3. 把冰凍過的芝士蛋糕放蛋糕片上，揭掉錫箔紙，然後抹上厚厚一層鮮奶油。
4. 再放片蛋糕，然後抹上厚厚一層鮮奶油。
5. 然後就自己發揮了裝飾了。 其實我也抹不平鮮奶油。第一個是叫奶奶抹的，第二個實在抹不平，就再四周擠幾朵花。其實我把這幾朵花也擠得歪瓜劣棗地，但哄哄不會做蛋糕的老美還是很成功啊。
6. 最上麵當然放覆盆子/raspberries，然後刷些Glaze。就把草莓醬這樣紅色的果醬，加幾滴水，小火熱一下，過濾後的濃汁就可以拿來刷水果了。 Raspberries 和這蛋糕特別配，不但顏色配，味道也是絕配。
英文版
CHEESECAKE
Ingredients
- 3 (8-ounces each) packages Philadelphia cream cheese. At ROOM TEMPERATURE!!!
- 1 cup granulated sugar
- 3 Tbsps. cornstarch
- 1 Tbsp. pure vanilla extract
- 2 extra large eggs or 3 regular size eggs
- 2/3 cup heavy or whipping cream
Steps:
- Preheat the oven to 350 F degrees.
- Lightly coat a 9-inch springform pan with nonstick spray and then wrap the pan with heavy duty aluminum foil and extend all the way up the side.
- Add 1 pack (8oz) of cream cheese, ? cup of sugar, and 3 Tbsps. Cornstarch in an electric stand mixer. Beat on lowest setting(speed 1) for about 3 minutes to make a stable starter batter. (using a beater blade is the best)
- Then add another package of Cream Cheese mix for another 3 minutes, then the last pack and mix for another 3 minutes.
- Increase the mixer speed to medium and beat in the remaining 2/3 cup of sugar, then 1 Tbsp. pure vanilla extract, then eggs, one at a time , mix until smooth. Don’t over mix!
- Gently pour the batter into the springform pan and smooth out the surface.
- Use another sheet of aluminum foil to loosely cover the pan. Use the edges of the bottom sheet to create “walls” for the top sheet. Kind of like creating a roof for the pan.
- This is a very important step, DON’t skip!!! Place the springform pan in the center of a large shallow pan containing hot water that comes about 1 inch up the side of the springform pan.
- Bake the cheesecake for around 65-70 minutes until it is set and not jiggly in the middle. Don't use toothpick to test. If the center is not jiggling, it is done. Don't over bake it.
- Turn oven off. Take the baking pan out of water, remove aluminum foil, and then put the pan back to oven, leave the oven door open. Let cheesecake cool off in oven slowly. If you take the cheesecake out and cool in room temperature, it most likely will crack.
- When the cheesecake is completely cooled, take it out of the baking pan, wrap the cake with plastic wrap and freeze it for at least 4 hours.
Red Velvet Cake
This is a super easy cake but very moist if you don’t over bake it.
Ingredients
Make the cheesecake layer at least half days ahead.
- 2 cups cake flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 Tbsp unsweetened, cocoa powder
- 1 cup sugar
- 1 cup vegetable oil or canola oil
- 2 large eggs
- 1 cup buttermilk （or you can use 1 cup of milk and 1 table spoon of lemon juice, mix and set it for 5 minutes)
- 2 teaspoon of vanilla extract
- 1 Tbsp molasses (can be omitted)
- 1 tablespoon red food coloring
- 1 teaspoon of white distilled vinegar or white wine vinegar
- 1/2 cup of hot and strong coffee
Steps
- Preheat the oven to 325F.
- Line two 9” round baking pan with parchment paper, and grease sides.
- Mix all dry ingredients (cake flour, baking powder, baking soda, salt, cocoa powder, sugar), and sift dry ingredients mixture.
- Mix all wet ingredients (eggs, buttermilk, oil, vanilla extract, molasses, food coloring, vinegar, coffee).
- Mix dry and wet ingredients until smooth. Don’t need mixer, just a whisk and hand mix this.
- Divide batter between prepared cake pans and bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes.
- Take the cakes out of pan and cool them on a wire rack.
Cream Cheese Frosting
Ingredients
- 2 (8-oz) blocks cream cheese, at room temperature
- 1.5 cup powdered sugar
- 3 cups heavy whipping cream
Steps
1. Mix cream cheese and 1 cup of powdered sugar on low speed until smooth
2. Use another mixing bowl for whipping cream. Beat the heavy whipping cream on high speed and add half a cup of powdered sugar slowly, beat until stiff peaks form.
3. Add cream cheese mixture from step 1 into heavy whipping cream, beat on speed 1 until smooth.
Assemble cake
- Let the frozen cheesecake set in room temperature for 10 minutes
- Put one piece of cake on the bottom, add a layer of frosting, then cheesecake layer, another layer of frosting, and another layer of red velvet cake. Frost top and sides of cake.
- Decorate the cake with raspberries if you wish or press red velvet cake crumble onto sides of cake.
Glaze
If you want raspberries shiny, you can glaze them. Two tablespoons of strawberry jam, add few drop of water, microwave it for 15-20 seconds. Use the “juice” to brush raspberries.
謝謝你！