Shadowing Practice: The Perfect Cheesecake - Anyone Can Bake - Learn English Speaking with Video

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Welcome back to Anyone Can Bake, the series where I show you how to make classic baking recipes in a way that actually feels doable.
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Today, we're making my perfect cheesecake.
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It's silky smooth and ultra creamy, has a perfect balance of sweetness, and sits on top of a classic graham cracker crust.
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If cheesecake's ever felt intimidating, I'm here to walk you through simple steps that will make it come out perfectly every time.
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So here's how to make it.
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Starting off with a graham cracker crust, place your graham crackers into a food processor or high -powered blender and pulse until they form fine crumbs.
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Then add in melted butter, granulated sugar, and a pinch of salt and pulse again until the mixture resembles wet sand.
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Next, prepare your cheesecake pan.
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Take the bottom part of your pan and stencil it onto a sheet of parchment paper.
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Cut that out and you have a perfect barrier that will prevent your graham cracker base from sticking to your pan.
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Then, pour in your crust.
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I like to start by using my fingers to push it to the edges, then switch to a cup measure or anything else with a flat bottom
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and use it to really pack the crust into an even layer on the bottom and up the sides of the pan.
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And voila, a perfect graham cracker crust.
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Set that aside while you make your cheesecake filling.
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Now here is the most important thing about making cheesecake.
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Your ingredients need to be fully room temperature or else your cheesecake could turn out lumpy instead of smooth.
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Cold cream cheese does not blend properly, so I put mine on the counter for a few hours until it's soft to the touch.
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Same for sour cream.
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It should be completely room temperature.
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As for the eggs, I like to place those in a container of hot water for five minutes, which gets them up to room temp in no time.
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Add that softened cream cheese to a stand mixer, it will look pretty gloopy.
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Then add in the sour cream along with 1 1⁄4 cups of granulated sugar.
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Mix everything together on medium speed until it's combined.
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It should look very soft and creamy at this stage.
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Then with the mixer still running, add in the eggs one at a time, letting each fully incorporate.
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Then add in vanilla extract and salt and mix until combined.
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Pour your batter into your prepared pan.
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As you can see, even with all those room temp ingredients, my batter was still slightly lumpy, but as long as everything really was room temperature it's okay
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and pro tip before it bakes bang your pan on the
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counter a few times to help release any air bubbles then
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place a baking pan filled with hot water into your oven this adds moisture to your oven
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which helps keep your cheesecake creamy while it bakes
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and reduces chances of cracks on top then put in your cheesecake
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and bake it for 55 minutes you'll know it's done
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when it looks slightly puffed on top
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but still jiggly especially in the middle now instead of taking
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your cheesecake out of the oven turn off your oven open the door a crack, and leave the cheesecake inside to cool slowly for one more hour.
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This helps it to settle gently and prevents cracks from forming as it cools.
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After an hour, cover it with tinfoil
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and transfer it to the fridge to let it chill for at least two more hours, but up to overnight.
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And then it's ready.
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A perfect cheesecake in all her glory.
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No cracks, no fuss, just a classic cheesecake that tastes even better than it looks.
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Top her with some fruit compote and you have yourself a dessert that's equal parts smooth, creamy, and rich.
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And as you can tell from my reaction, I'm obsessed.
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You can find the full recipe in my profile or on brumbabakery .com under the perfect cheesecake.
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Enjoy!

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Vocabulario y notas de pronunciación para esta lección

Esta lección de conversación se basa en el vídeo “The Perfect Cheesecake - Anyone Can Bake”. Las palabras que más se repiten: cheesecake, pan, add, perfect, cracker. Este vídeo tiene 48 frases y 668 palabras para practicar shadowing. La parte hablada dura 2:54. El hablante habla rápido, unas 230 palabras por minuto, así que espera sonidos enlazados y reducidos. Solo el 76 % de las palabras está entre las 3.000 más comunes del inglés, por lo que el vocabulario es exigente.

Vocabulario clave de este vídeo

15 palabras del vídeo que vale la pena aprender, con su pronunciación y significado:

PalabraPronunciaciónSignificado
bake verbo/beɪk/hornear, enhornar
crust sustantivo/kɹʌst/repulgue, repulgo
crack sustantivo/kɹæk/grieta
oven sustantivo/ˈʌ.vn̩/horno
egg sustantivo/ɛɡ/huevo, aguautle
recipe sustantivo/ˈɹɛs.ɪ.pi/receta
combine verbo/kəmˈbaɪn/combinar, juntar
pour verbo/poɹ/escanciar, echar
pulse sustantivo/pʌls/pulso
sour adjetivo/ˈsaʊ.ə/avinagrado, acedado
ingredient sustantivo/ɪnˈɡɹiːdi.ənt/ingrediente, excipiente
batter verbo/ˈbætə/apalear
finger sustantivo/ˈfɪŋɡɚ/dedo, alambres
sand sustantivo/sænd/arena
butter sustantivo/ˈbʌtɚ/mantequilla, manteca

Phrasal verbs que vas a escuchar

PalabraPronunciaciónSignificado
come out verbo/ˌkʌm ˈaʊt/revelarse, salir a la luz
turn off verboapagar
turn out verboresultar

Pronunciación a tener en cuenta

El hablante usa 4 contracciones y formas reducidas, como I'm, we're, you'll. Dilas en su forma corta, tal como las oyes.

  • Palabras largas — cuida el acento: ingredient /ɪnˈɡɹiːdi.ənt/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, intimidate /ɪnˈtɪmɪdeɪt/

Sonidos difíciles para hispanohablantes:

  • s + consonante al inicio — sin añadir una “e” delante: smooth /smuːð/, stencil /ˈstɛnsəl/, sweetness /ˈswitnəs/
  • /v/ — no es /b/: los dientes tocan el labio inferior: oven /ˈʌ.vn̩/, overnight /əʊvə(ɹ)ˈnaɪt/, vanilla /vəˈnɪl.ə/, voilà /(v)wɑˈlɑ/
  • /z/ — sonora, no /s/: dessert /dɪˈzɝt/, resemble /ɹɪˈzɛmbəl/, cheesecake /ˈt͡ʃizˌkeɪk/

Cómo practicar con este vídeo

  1. Escucha el vídeo entero una vez sin hablar y anota las palabras que no conoces.
  2. Empieza a velocidad 0,75×, haz shadowing frase por frase y vuelve a la velocidad normal cuando te resulte fácil.
  3. Grábate y compara con el original, prestando atención a palabras como bake, crust, crack.

¿Qué es la Técnica de Shadowing?

Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.

Técnica de shadowing: lee la guía completa paso a paso →