经典重芝士蛋糕

new york cheesecake绝对是真爱。这个是按照laurainthekitchen的方子做的，9寸模。忘记拍切开后的照片了，后悔。有一个重要的tip就是不要烤的过干，要在中间还有点jiggling的时候关掉烤箱，打开门冷却，然后拿出来冷却后放冰箱。
http://www.laurainthekitchen.com/all/episode.php?episodenumber=88

For the crust
1 ¼ up of Graham Cracker Crumbs
6 tbsp of Unsalted Butter, melted
¼ cup Sugar

For the Cheesecake
5 8oz packages Cream Cheese room temperature
1 cup of Sour Cream
Zest of 1 small Lemon
4 Eggs
1 tsp of Salt
1 tsp Vanilla
1 ½ cups Sugar
¼ cup All Purpose Flour

For the Berry Topping

2013-04-14