Pratique du Shadowing: The Perfect Cheesecake - Anyone Can Bake - Apprendre l'anglais à l'oral avec la vidéo
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48 phrases
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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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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale s’appuie sur la vidéo « The Perfect Cheesecake - Anyone Can Bake ». Les mots qui reviennent le plus souvent : cheesecake, pan, add, perfect, cracker. Cette vidéo contient 48 phrases et 668 mots à répéter en shadowing. La partie parlée dure 2:54. Le locuteur parle vite, environ 230 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 76 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| bake verbe | /beɪk/ | cuire |
| crack nom | /kɹæk/ | fissure |
| oven nom | /ˈʌ.vn̩/ | four |
| smooth adjectif | /smuːð/ | doux, facile |
| egg nom | /ɛɡ/ | œuf |
| combine verbe | /kəmˈbaɪn/ | combiner |
| pour verbe | /poɹ/ | verser |
| pulse nom | /pʌls/ | pouls |
| sour adjectif | /ˈsaʊ.ə/ | rance, tourné |
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| finger nom | /ˈfɪŋɡɚ/ | doigt |
| sand nom | /sænd/ | sable |
| butter nom | /ˈbʌtɚ/ | beurre |
| layer nom | /ˈleɪ̯ɚ/ | couche |
| sheet nom | /ʃit/ | feuille |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| come out verbe | /ˌkʌm ˈaʊt/ | sortir |
| turn off verbe | éteindre | |
| turn out verbe | se finir, se terminer |
Prononciation à surveiller
Le locuteur utilise 4 contractions et formes réduites, comme I'm, we're, you'll. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, intimidate /ɪnˈtɪmɪdeɪt/
Les sons difficiles pour les francophones :
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: chill /tʃɪl/, mixture /ˈmɪkst͡ʃɚ/, gently /ˈd͡ʒɛntli/, moisture /ˈmɔɪs.t͡ʃɚ/, pinch /pɪnt͡ʃ/
- /r/ anglais — langue recourbée, sans frotter la gorge: graham /ɡɹæm/, crust /kɹʌst/, crack /kɹæk/, recipe /ˈɹɛs.ɪ.pi/, pour /poɹ/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme bake, crack, oven.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.