跟读练习: The Perfect Cheesecake - Anyone Can Bake - 通过视频学习英语口语
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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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本课的词汇与口语要点
这节口语课以视频“The Perfect Cheesecake - Anyone Can Bake”为素材。 视频中反复出现的词有：cheesecake, pan, add, perfect, cracker。 这段视频共有 48 个句子、668 个单词可供跟读。 讲话部分时长为 2:54。 说话人语速较快，每分钟约 230 个词，会出现较多连读和弱读。 只有 76% 的单词属于英语最常用的 3,000 词，词汇难度较高。
视频中的重点词汇
视频中 15 个值得学习的单词，附发音和释义：
| 单词 | 发音 | 释义 |
|---|---|---|
| bake 动词 | /beɪk/ | 烤, 烘 |
| crack 名词 | /kɹæk/ | 裂縫 /裂缝, 裂紋 /裂纹 |
| oven 名词 | /ˈʌ.vn̩/ | 烤爐 /烤炉, 爐 /炉 |
| smooth 形容词 | /smuːð/ | 平穩 /平稳, 順利 /顺利 |
| egg 名词 | /ɛɡ/ | 卵, 卵子 |
| combine 动词 | /kəmˈbaɪn/ | 結合 /结合, 組合 /组合 |
| pour 动词 | /poɹ/ | 倒 |
| pulse 名词 | /pʌls/ | 脈 /脉, 脈搏 /脉搏 |
| sour 形容词 | /ˈsaʊ.ə/ | 餿 /馊 |
| ingredient 名词 | /ɪnˈɡɹiːdi.ənt/ | 成份, 材料 |
| finger 名词 | /ˈfɪŋɡɚ/ | 手指, 指頭 /指头 |
| sand 名词 | /sænd/ | 沙, 沙子 |
| butter 名词 | /ˈbʌtɚ/ | 牛油, bá-tah |
| layer 名词 | /ˈleɪ̯ɚ/ | 層 /层 |
| sheet 名词 | /ʃit/ | 篇, 張 /张 |
视频中出现的短语动词
| 单词 | 发音 | 释义 |
|---|---|---|
| come out 动词 | /ˌkʌm ˈaʊt/ | 出, 出來 /出来 |
| turn off 动词 | 關 /关, 關掉 /关掉 | |
| turn out 动词 | 原來 /原来 |
需要注意的发音
说话人用了 4 次缩略和弱读形式，例如 I'm, we're, you'll。请按听到的简短形式来说。
- 长单词——注意重音位置: ingredient /ɪnˈɡɹiːdi.ənt/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, intimidate /ɪnˈtɪmɪdeɪt/
中文母语者容易读错的音：
- /v/ — 不要读成 /w/，上齿轻触下唇: oven /ˈʌ.vn̩/, overnight /əʊvə(ɹ)ˈnaɪt/, vanilla /vəˈnɪl.ə/, voilà /(v)wɑˈlɑ/
- 词尾辅音 — 要读清楚，后面不要加元音: bake /beɪk/, crust /kɹʌst/, crack /kɹæk/, egg /ɛɡ/, pulse /pʌls/
- /r/ 和 /l/ 的区别: glory /ˈɡlɔːɹi/, ultra /ˈʌltɹə/, resemble /ɹɪˈzɛmbəl/, granulate /ˈɡɹæn.jul.eɪt/
如何用这段视频练习
- 先完整听一遍视频，不要开口，记下不认识的单词。
- 先用 0.75 倍速逐句跟读，熟练之后再回到正常速度。
- 录下自己的声音并与原声对比，特别注意 bake, crack, oven 这类单词。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。