我喜歡紐約重乳酪蛋糕濃濃的 cream cheese 味道 。 這個起司蛋糕是有一次農曆過年到朋友家裡面作客，我特地做了蛋糕帶過去當甜點。朋友當起專業攝影師把我的蛋糕拍的美美的。除了有賣相之外，大家都非常喜歡濃濃的乳酪甜點喔！實在有點懶的把食譜翻成中文，大家就將就一下囉！

New York Cheesecake

• 4 packs cream cheese (8 oz per pack)
• ½ cup granulated sugar
• 6 egg yolks
• 4 Tbsp melted butter
• 6 egg whites
• ½ cup granulated sugar
• ¼ tsp vanilla extract
• A piece of sponge cakes fitted an 8-inch cake mode
  

1. Mix cream cheese, ½ cup sugar, egg yolks, and melted butter until smooth.
2. Add vanilla and continue to stir until the mixture is smooth.
3. Beat egg whites with a high speed, gradually add ½ cup sugar, and continue beating until soft peak.
4. Mix egg whites and cream cheese mixture.
5. Prepare an 8-in cake pan. Make sure the bottom is stuffed with an half inch sponge cake. Pour the mixture into the cake pan.
6. Preheat over to 300F. Place the cake pan into a large cake pan filled half way with water. Bake for an hour and then cool on a rack.
7. Store the cake in the fridge overnight before served.