泡网俱乐部

今天是感恩节，做了两个纽约重乳酪口味的蛋糕。第一次做，非常成功啊，媲美Cheesecake Factory！

晚上正好带到朋友家去吃火鸡大餐。

一个蓝莓在蛋糕里面，一个蓝莓在蛋糕外面。加在里面的，有美丽的大理石花纹，加在外面的，要更加甜一点。

祝大家节日快乐。

配方：以下所有原料我都用了一半，做了两个5寸的。

非常好做，比包子容易多了！

INGREDIENTS
4 (8 ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 1/2 cups sour cream
1/2 cup heavy whipping cream
1 3/4 cups white sugar
1/8 cup cornstarch
1 fluid ounce amaretto liqueur
1 teaspoon vanilla extract
5 eggs
1 egg yolks

做法：
Bring all ingredients to room temperature. Place oven shelf in the
center of oven and preheat to 375 degrees F (190 degrees C). Wrap the
outside of a 9 inch springform pan with foil. Generously butter the
inside of the pan.
In a large bowl, beat cream cheese and butter until smooth. Mix in
sugar and cornstarch. Blend in sour cream and whipping cream. Add
amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing
thoroughly between each addition. Pour batter into prepared pan.
Pour mixture into prepared springform pan. Place pan in another pan at
least one inch wider than cake pan and add warm water to the outer pan
to create a water bath for the cake (this prevents cracks in your
cheesecake). Bake on the center rack of oven for 70 minutes.

Turn oven off and allow to cool with oven door open for one hour. Then
remove cake from water bath and chill at least 3 hours before removing
from springform pan.