Pratica di Shadowing: How to Make the Creamiest Cheesecake - Impara a parlare inglese con i video

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Whether you believe it's a cake or a tart, it's safe to say that cheesecake is one of our favorite desserts here at Tasty.
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We tested a bunch of different recipes and techniques to find a foolproof, ultra creamy vanilla cheesecake.
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So here's how to make a classic, crack-free cheesecake.
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Every good cheesecake starts with a spring-form pan.
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Reacing the pan with non-stick spray or butter is going to help easy removal and help prevent cracking down the line.
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Adding a band of parchment paper will ensure you've got those smooth, picture-perfect sides when you go to remove the springform.
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The foundation of cheesecake is the crust.
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It only requires three ingredients to make a classic graham cracker crust.
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This is the simplest part of the recipe.
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The combination of sugar and butter helps hold everything together for a really fantastic crust.
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Some people like using other types of cookies, you can easily swap it in right here.
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We're gonna do a bottom crust only.
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Some people like the crust on the sides, it's totally a matter of preference.
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Just use a flat surface to spread the graham cracker mixture into an even layer.
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Now you're gonna bake it for 8-10 minutes until it's golden brown, and just let it cool as you prepare the filling.
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Now it looks like a lot of dairy, but remember, it's a rich, velvety dessert.
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You really need it here.
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We're adding full fat cream cheese here.
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This is not the time to skimp with reduced fat.
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I know it looks like a lot of sugar.
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It is, we tried to reduce it, but you really miss out on some of that classic cheesecake flavor.
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Make sure all your ingredients are at room temperature before getting started.
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This way, they'll be easier to mix and give you a smooth cheesecake without any lumps.
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We're adding a bit of heavy cream.
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It's a subtle difference, but it's gonna help smooth out the batter.
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It's a personal preference and you can omit it, but we wouldn't.
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I'm adding in sour cream for a bit of added tang, and I'm also going to add some flour, which is gonna help bind the cheesecake together and help prevent cracks.
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To flavor the cake, I'm using whole vanilla bean.
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A really easy way to remove the seeds is by splitting it down the middle lengthwise
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and use the blade of your knife to slowly scrape the seeds out.
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While you can use vanilla extract in a pinch, the intense flavor of a bean is really hard to beat.
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Eggs are crucial in any baked cheesecake.
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They add in creaminess and also help bind the cheesecake together as it bakes.
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Some recipes will call for adding extra egg yolks.
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We found in testing that this makes a denser cheesecake, so for our airy version, we're sticking with whole eggs only.
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So, add in the eggs one at a time.
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If you dump them in all at once, you run the risk of having a really lumpy batter.
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Okay, so this part is crucial.
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As soon as the eggs are incorporated, stop mixing.
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Overmixing can result in a really dense cheesecake.
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You also want to be scraping your bowl down to ensure everything is thoroughly mixed.
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From here, it's really easy.
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Just pour the batter onto the cooled crust and smooth out the top.
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If we didn't bake the crust, it would mix in with the batter.
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Who wants that?
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Even cooking and cracking is a huge concern when making cheesecake.
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One of the best ways to prevent that is to use a water bath while baking.
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Even though the pan is sealed, there could be a slight opening where water could get through and give you a soggy crust.
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To prevent any water from seeping in, we're going to wrap our springform in two sheets of foil to really seal it.
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Place the pan in a large, heavy baking dish and fill it with hot water about one inch up the sides of the pan.
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The hot water creates a moist environment in an otherwise dry oven so the cheesecake doesn't split from drying out.
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There are several methods where you can start your cheesecake in a hot oven and then lower the temperature.
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While you do get some lift, you also run the risk of burning or cracking your cheesecake.
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For our recipe, we're going to do a steady, moderate heat all the way through.
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Then, turn the heat off and leave the cheesecake in the oven for another hour to finish baking.
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Allowing the cake to sit in the oven allows it to be fully set in the middle
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and get a little bit of color.
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You can see that the cake that was taken out after an hour isn't fully cooked and looks like a gloopy mess.
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cracks happen.
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There are so many reasons that can cause a crack, such as high temperature, over mixing,
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no water bath, but this doesn't mean that you can't end up with a beautiful delicious cheesecake in the end.
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A great way to cover up a cracked cheesecake is to make a sour cream topping.
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This topping is really simple.
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It's just sour cream, sugar, and vanilla extract all mixed together.
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It not only covers up the crack, but it's also really delicious and can be used on and uncracked cheesecakes as well.
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For a sour cream topping, you don't need a water bath.
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Just bake it for 10 to 15 minutes, just so the top is set, and continue the recipe as normal.
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After sitting in the oven for another hour, the cheesecake needs to cool at room temperature.
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Another way to prevent cracks is to gently go around the rim of the cheesecake with a knife.
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At this point, the center of the cheesecake should still have a slight jiggle, just like this.
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Once the cheesecake has cooled, place it in the fridge, covered with plastic wrap to fully set, ideally overnight, but you can still get a really good result in about four hours.
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To remove the cheesecake from the pan, unlatch the side of the springform and carefully lift off the frame.
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Gently peel back the parchment, and you're gonna see those beautiful smooth sides.
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There's such a wide variety of toppings you can add to your cheesecake, but for ours, we're gonna keep it simple with a ton of fresh berries.
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To get the perfect slice, fill a large vessel with hot water.
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Dip your knife into the water, then gently pat it dry before slicing.
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The hot knife will ensure that you get a smooth cut every time.
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We love serving our cheesecake with a berry coulis, which is basically a fancy word for a berry puree that has been cooked down until it's thick.
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It's the perfect complement alongside all those gorgeous fresh berries.
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There's a reason we make so many cheesecakes here at Tasty.
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They're relatively easy, they're great for a crowd, and most importantly, they're downright delicious.
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Using these tips and tricks, you too can make the dreamiest, creamiest cheesecake of your life.

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Informazioni su questa lezione

In questa lezione, gli studenti della lingua inglese potranno praticare la comprensione orale e la pronuncia attraverso un’interessante ricetta per preparare un cheesecake cremoso. L'ascolto del video permetterà di acquisire notizie e tecniche specifiche per la cucina, mentre la pratica attiva della conversazione in inglese contribuirà a migliorare le capacità comunicative. Con l’uso di frasi chiave e il ritmo naturale del video, gli studenti potranno sviluppare una padronanza linguistica in un contesto quotidiano.

Vocabolario e frasi chiave

  • Spring-form pan - teglia a cerniera
  • Non-stick spray - spray antiaderente
  • Velvety dessert - dessert vellutato
  • Heavy cream - panna fresca
  • Water bath - bagnomaria
  • Graham cracker crust - base di biscotti graham
  • Whole vanilla bean - baccello di vaniglia intero
  • Eggs - uova

Consigli per la pratica

Quando pratichi shadowspeaks ascoltando questo video, è importante seguire attentamente il ritmo e il tono del narratore. Poiché il video fornisce spiegazioni dettagliate e pratiche, puoi iniziare a ripetere frasi chiave immediatamente dopo averle ascoltate. Utilizza la tecnica di shadowing in inglese, cercando di imitare le inflessioni e la velocità del parlante per migliorare la tua fluidità. Fai attenzione ai termini culinari e alla loro pronuncia, in modo che possano essere integrati nella tua pratica di conversazione in inglese quotidiana.

Utilizza questo shadowing site per riprodurre il video più volte e per esercitarti nella corretta articolazione delle parole. All'inizio, non preoccuparti di essere perfetto; concentrati piuttosto sull’assimilazione della struttura delle frasi e della pronunciabilità dei vocaboli. Ripetere le parti più difficili può aiutarti a costruire la tua fiducia nel parlare l’inglese. Per un'esperienza di apprendimento più efficace, considera di registrarti mentre pratichi, così potrai riascoltarti e osservare i tuoi progressi.

La grammatica di questo video

Le strutture che chi parla usa di più, con le parole esatte del video:

StrutturaNel video
Forma passiva be + participio passato — conta ciò che accade, non chi lo faare incorporated · is sealed · be fully set
Present perfect have/has + participio passato — un’azione passata che conta ancora adessohas cooled · has been cooked
Frasi relative who / which + frase — un’informazione in più su una persona o una cosaflour, which is · coulis, which is

Cos'è la tecnica dello Shadowing?

Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.

Tecnica dello shadowing: leggi la guida completa passo dopo passo →