義大利餐廳大廚教你做： 紐約芝士蛋糕(附食譜)New York Cheese Cake Recipe 

紐約芝士蛋糕又名美式芝士蛋糕，以奶油奶酪為主原料，配以香脆的消化餅底和酸甜的酸奶油及雞蛋製作而成。此道芝士蛋糕通常不含粉類，奶香濃郁，表層微酸，底層香脆，入口即化。我的這款蛋糕添加了玉米粉，口感非常不錯！
New York cheesecake, also known as American cheesecake, is made with cream cheese as the main ingredient, with a crispy digestive base, sweet and sour cream and eggs. This cheesecake ususally contains no powder, rich milk flavor, slightly acid on the surface, crispy on the bottom, and melts at the entrance. I show you this New York cheesecake contains cornstrach, taste so good!
Recipe：（8in around cake pan）
100g biscuits
50g unsalted butter
400g cream cheese(room temperature)
120g sugar
200g yogurt or sour cream
150ml 35% cream
2 eggs
1tsp lemon juice
1tsp vanilla extract
3tsps Rum
2tbsps cornstarch
Room temperature water bath, bake in oven(bottom) preheated to 180℃（356ºF） for 30 min，150℃ （302ºF）for 50 min，turn off the oven, after 30 min take it out
室温水浴，在预热好180℃（356ºF）炉内(底層)烤30分钟,150℃（302ºF）烤50分钟，关炉30分钟后取出
成份：(8寸圓蛋糕模)
100g 餅乾
50g 無鹽牛油
400g 奶油芝士(室溫)
120g 糖
200g 原味酸奶或酸奶油
150ml 35%奶油
2個雞蛋
1茶匙檸檬汁
1茶匙香草精
3茶匙朗姆酒
2湯匙玉米澱粉
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