跟讀練習: The Perfect Cheesecake - Anyone Can Bake - 通過影片學習英語口語
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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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本課的詞彙與口語要點
這節口語課以影片“The Perfect Cheesecake - Anyone Can Bake”為素材。 影片中反覆出現的詞有：cheesecake, pan, add, perfect, cracker。 這段影片共有 48 個句子、668 個單詞可供跟讀。 講話部分時長為 2:54。 說話人語速較快，每分鐘約 230 個詞，會出現較多連讀和弱讀。 只有 76% 的單詞屬於英語最常用的 3,000 詞，詞彙難度較高。
影片中的重點詞彙
影片中 15 個值得學習的單詞，附發音和釋義：
| 單詞 | 發音 | 釋義 |
|---|---|---|
| bake 動詞 | /beɪk/ | 烤, 烘 |
| crack 名詞 | /kɹæk/ | 裂縫 /裂縫, 裂紋 /裂紋 |
| oven 名詞 | /ˈʌ.vn̩/ | 烤爐 /烤爐, 爐 /爐 |
| smooth 形容詞 | /smuːð/ | 平穩 /平穩, 順利 /順利 |
| egg 名詞 | /ɛɡ/ | 卵, 卵子 |
| combine 動詞 | /kəmˈbaɪn/ | 結合 /結合, 組合 /組合 |
| pour 動詞 | /poɹ/ | 倒 |
| pulse 名詞 | /pʌls/ | 脈 /脈, 脈搏 /脈搏 |
| sour 形容詞 | /ˈsaʊ.ə/ | 餿 /餿 |
| ingredient 名詞 | /ɪnˈɡɹiːdi.ənt/ | 成份, 材料 |
| finger 名詞 | /ˈfɪŋɡɚ/ | 手指, 指頭 /指頭 |
| sand 名詞 | /sænd/ | 沙, 沙子 |
| butter 名詞 | /ˈbʌtɚ/ | 牛油, bá-tah |
| layer 名詞 | /ˈleɪ̯ɚ/ | 層 /層 |
| sheet 名詞 | /ʃit/ | 篇, 張 /張 |
影片中出現的短語動詞
| 單詞 | 發音 | 釋義 |
|---|---|---|
| come out 動詞 | /ˌkʌm ˈaʊt/ | 出, 出來 /出來 |
| turn off 動詞 | 關 /關, 關掉 /關掉 | |
| turn out 動詞 | 原來 /原來 |
需要注意的發音
說話人用了 4 次縮略和弱讀形式，例如 I'm, we're, you'll。請按聽到的簡短形式來說。
- 長單詞——注意重音位置: ingredient /ɪnˈɡɹiːdi.ənt/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, intimidate /ɪnˈtɪmɪdeɪt/
中文母語者容易讀錯的音：
- /v/ — 不要讀成 /w/，上齒輕觸下唇: oven /ˈʌ.vn̩/, overnight /əʊvə(ɹ)ˈnaɪt/, vanilla /vəˈnɪl.ə/, voilà /(v)wɑˈlɑ/
- 詞尾子音 — 要讀清楚，後面不要加母音: bake /beɪk/, crust /kɹʌst/, crack /kɹæk/, egg /ɛɡ/, pulse /pʌls/
- /r/ 和 /l/ 的區別: glory /ˈɡlɔːɹi/, ultra /ˈʌltɹə/, resemble /ɹɪˈzɛmbəl/, granulate /ˈɡɹæn.jul.eɪt/
如何用這段影片練習
- 先完整聽一遍影片，不要開口，記下不認識的單詞。
- 先用 0.75 倍速逐句跟讀，熟練之後再回到正常速度。
- 錄下自己的聲音並與原聲對比，特別注意 bake, crack, oven 這類單詞。
什麼是跟讀法？
跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。