意大利苦杏酒口味芝士蛋糕 Amaretto Cheesecake
一、Ingredients:
原料：
1&1/2 cups chocolate wafer crumbs
1杯半巧克力威化餅干屑
1&2/3 cups granulated sugar, divided use
1.______________________________________
1 cup finely chopped almonds
1杯切細(xì)的杏仁
6 tablespoons butter, softened
2.______________________________________
3 (8-ounce) packages cream cheese, softened
3包（8盎司裝）奶油奶酪，打松
1/3 cup heavy cream
3._________________
1/2 cup amaretto liqueur
1/2杯意大利苦杏酒
2 teaspoons vanilla extract, divided use
2湯匙香草香精，分次使用
4 large eggs
4只大雞蛋
2 cups sour cream
2杯酸奶油
1/2 cup slivered almonds, toasted
1/2杯切片杏仁，烘烤過(guò)
二、Method:
做法：
1.Preheat oven to 350°F (175°C).
1.將烤箱預(yù)熱到350華氏度（175°C）
2.Combine chocolate wafer crumbs, 1/3 cup sugar, almonds and softened butter in a small bowl. Pat the mixture into a 9-inch springform pan; set aside.
2.將巧克力威化餅干屑，1/3杯糖，杏仁和打松軟的黃油放進(jìn)一個(gè)小碗。將混合物打進(jìn)一個(gè)9英寸的蛋糕盤；放在一邊。
3.Cream softened cream cheese, 1/3 cup sugar, cream, amaretto liqueur, and 1 teaspoon vanilla in a mixing bowl. Beat in eggs, one at a time, beating well after each addition.
3.打松軟的奶油奶酪，1/3杯糖，奶油，意大利苦杏酒 ，和一湯匙的香草香精放進(jìn)一個(gè)混合碗中。打入雞蛋，一次一個(gè)，每次加入雞蛋后打好。
4.Pour over the crust and bake for 1 hour (check at 50 minutes), or until the center is still slightly moist and jiggly. Remove from oven and let stand on a rack. Do not remove spring form yet.
倒上第一步做好的皮并且烘烤一個(gè)小時(shí)（在50分鐘的時(shí)候檢查一下），或者直到中心部分還有點(diǎn)濕和不平穩(wěn)。從烤箱中拿出來(lái)放在架子上，還不要移動(dòng)蛋糕盤。
5.Meanwhile, combine sour cream, 1 teaspoon vanilla, and 1 cup sugar. Mix well and spread evenly over the cheesecake. Bake for 5 more minutes.
同時(shí)，將酸奶油，1湯匙香草香精和一杯糖混合。混合好并均勻地鋪在芝士蛋糕上。烘烤5分多鐘。
6.Remove from oven; place on a rack and cool. Refrigerate for at least 1 hour. When ready to serve, remove the sides from the pan and garnish with toasted slivered almonds.
從烤箱中拿出來(lái)；擱在架子上放涼。冷卻至少一個(gè)小時(shí)。等可以拿上桌子的時(shí)候，將蛋糕盤的邊拿走，用烘烤過(guò)的切片杏仁裝飾。
一、Ingredients:
原料：
1&1/2 cups chocolate wafer crumbs
1杯半巧克力威化餅干屑
1&2/3 cups granulated sugar, divided use
1.______________________________________
1 cup finely chopped almonds
1杯切細(xì)的杏仁
6 tablespoons butter, softened
2.______________________________________
3 (8-ounce) packages cream cheese, softened
3包（8盎司裝）奶油奶酪，打松
1/3 cup heavy cream
3._________________
1/2 cup amaretto liqueur
1/2杯意大利苦杏酒
2 teaspoons vanilla extract, divided use
2湯匙香草香精，分次使用
4 large eggs
4只大雞蛋
2 cups sour cream
2杯酸奶油
1/2 cup slivered almonds, toasted
1/2杯切片杏仁，烘烤過(guò)
二、Method:
做法：
1.Preheat oven to 350°F (175°C).
1.將烤箱預(yù)熱到350華氏度（175°C）
2.Combine chocolate wafer crumbs, 1/3 cup sugar, almonds and softened butter in a small bowl. Pat the mixture into a 9-inch springform pan; set aside.
2.將巧克力威化餅干屑，1/3杯糖，杏仁和打松軟的黃油放進(jìn)一個(gè)小碗。將混合物打進(jìn)一個(gè)9英寸的蛋糕盤；放在一邊。
3.Cream softened cream cheese, 1/3 cup sugar, cream, amaretto liqueur, and 1 teaspoon vanilla in a mixing bowl. Beat in eggs, one at a time, beating well after each addition.
3.打松軟的奶油奶酪，1/3杯糖，奶油，意大利苦杏酒 ，和一湯匙的香草香精放進(jìn)一個(gè)混合碗中。打入雞蛋，一次一個(gè)，每次加入雞蛋后打好。
4.Pour over the crust and bake for 1 hour (check at 50 minutes), or until the center is still slightly moist and jiggly. Remove from oven and let stand on a rack. Do not remove spring form yet.
倒上第一步做好的皮并且烘烤一個(gè)小時(shí)（在50分鐘的時(shí)候檢查一下），或者直到中心部分還有點(diǎn)濕和不平穩(wěn)。從烤箱中拿出來(lái)放在架子上，還不要移動(dòng)蛋糕盤。
5.Meanwhile, combine sour cream, 1 teaspoon vanilla, and 1 cup sugar. Mix well and spread evenly over the cheesecake. Bake for 5 more minutes.
同時(shí)，將酸奶油，1湯匙香草香精和一杯糖混合。混合好并均勻地鋪在芝士蛋糕上。烘烤5分多鐘。
6.Remove from oven; place on a rack and cool. Refrigerate for at least 1 hour. When ready to serve, remove the sides from the pan and garnish with toasted slivered almonds.
從烤箱中拿出來(lái)；擱在架子上放涼。冷卻至少一個(gè)小時(shí)。等可以拿上桌子的時(shí)候，將蛋糕盤的邊拿走，用烘烤過(guò)的切片杏仁裝飾。