シャドーイング練習: The Perfect Cheesecake - Anyone Can Bake - 動画で英語スピーキングを学ぶ
レッスンを作成中...
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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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このレッスンの語彙とスピーキングのポイント
このスピーキングレッスンは、動画「The Perfect Cheesecake - Anyone Can Bake」を教材にしています。 繰り返し出てくる語は次のとおりです：cheesecake, pan, add, perfect, cracker。 この動画には、シャドーイング用の文が48文、単語が668語あります。 音声の長さは2:54です。 話す速さは速く、1分あたり約230語です。音のつながりや弱く発音される音が多くなります。 英語の頻出3,000語に含まれる単語は76%だけなので、語彙は難しめです。
この動画の重要語彙
動画に出てくる覚えておきたい単語15語を、発音と意味つきで紹介します。
| 単語 | 発音 | 意味 |
|---|---|---|
| bake 動詞 | /beɪk/ | 焼く |
| crack 名詞 | /kɹæk/ | ひび, 亀裂 |
| oven 名詞 | /ˈʌ.vn̩/ | オーブン |
| smooth 形容詞 | /smuːð/ | スムース |
| egg 名詞 | /ɛɡ/ | 卵, 玉子 |
| combine 動詞 | /kəmˈbaɪn/ | 合わせる, 結び付ける |
| pour 動詞 | /poɹ/ | 注ぐ |
| pulse 名詞 | /pʌls/ | 脈, 脈搏 |
| ingredient 名詞 | /ɪnˈɡɹiːdi.ənt/ | 成分, 原材料 |
| finger 名詞 | /ˈfɪŋɡɚ/ | 指 |
| sand 名詞 | /sænd/ | 砂 |
| butter 名詞 | /ˈbʌtɚ/ | バター, 牛酪 |
| layer 名詞 | /ˈleɪ̯ɚ/ | 層, 膜 |
| sheet 名詞 | /ʃit/ | 枚, シート |
| settle 動詞 | /ˈsɛtəl/ | 解決する |
動画に出てくる句動詞
| 単語 | 発音 | 意味 |
|---|---|---|
| come out 動詞 | /ˌkʌm ˈaʊt/ | 出る |
| turn off 動詞 | 消す, 切る |
注意したい発音
話し手はI'm, we're, you'llなど、短縮形や弱形を4回使っています。聞こえたとおりの短い形で発音しましょう。
- 長い単語（アクセントの位置に注意）: ingredient /ɪnˈɡɹiːdi.ənt/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, intimidate /ɪnˈtɪmɪdeɪt/
日本語話者が苦手な音：
- /r/ と /l/ の区別 — /l/ は舌先を歯茎につけ、/r/ はどこにもつけない: glory /ˈɡlɔːɹi/, ultra /ˈʌltɹə/, resemble /ɹɪˈzɛmbəl/, granulate /ˈɡɹæn.jul.eɪt/
- /v/ — /b/ にならないように、上の歯を下唇に当てる: oven /ˈʌ.vn̩/, overnight /əʊvə(ɹ)ˈnaɪt/, vanilla /vəˈnɪl.ə/, voilà /(v)wɑˈlɑ/
- /f/ — 「フ」ではなく、上の歯と下唇で出す: finger /ˈfɪŋɡɚ/, fuss /fʌs/, puff /pʌf/, soften /ˈsɑfən/
この動画での練習方法
- まず声を出さずに動画を最後まで聞き、知らない単語をメモします。
- まず0.75倍速で一文ずつシャドーイングし、慣れてきたら通常の速度に戻します。
- 自分の声を録音して元の音声と比べます。bake, crack, ovenなどの単語に特に注意しましょう。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。