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The Germans love cheesecake, especially their own kind.
德國人愛起司蛋糕，尤其是他們自己的那種。
But American cheesecake has many fans here as well.
但美式起司蛋糕在這裡也有很多粉絲。
So, what exactly is the difference? And which cheesecake tastes better?
那麼，到底有什麼區別？哪種起司蛋糕更好吃？
We'll put this to the test later. But first, let's find out how a typical German cheesecake is baked.
我們稍後會測試一下。但首先，讓我們看看典型的德國起司蛋糕是怎麼烤的。
This pastry shop near Berlin offers every possible variety, but the basic recipe is always the same.
柏林附近的這家糕點店提供各種可能的口味，但基本配方總是一樣的。
Let's start with the base. The German cheesecake has a classic shortcrust pastry base made from white flour, butter and sugar.
讓我們從底層開始。德國起司蛋糕有經典的酥皮底層，由麵粉、奶油和糖製成。
It's pre-baked for 10 minutes beforehand. Then you make the filling using milk, eggs and cream which are beaten until fluffy.
它會先預烤 10 分鐘。然後用牛奶、雞蛋和奶油做餡料，打發至蓬鬆。
Then sugar and starch are added. And finally the most important ingredient, quark.
然後加入糖和澱粉。最後是最重要的成分，誇克。
Unfortunately it's almost impossible to find outside Germany.
不幸的是，在德國以外的地方幾乎找不到它。
This pastry shop uses about 750 kilos a week. But what exactly is Quark?
這家糕點店每週使用大約 750 公斤。但誇克到底是什麼？
Then the filling is poured directly onto the prebaked base.
然後將餡料直接倒在預烤好的底層上。
After 90 minutes in the oven, it's almost ready.
在烤箱裡烤 90 分鐘後，幾乎就完成了。
Before you can cut the cake, it needs to cool for three to four hours.
在你切蛋糕之前，需要冷卻三到四個小時。
This is what a perfect German cheesecake looks like.
這就是完美的德國起司蛋糕的樣子。
Beautifully yellow and lightly browned, a cake like this can weigh up to 4 kilograms.
漂亮的黃色和輕微的焦黃，這樣一個蛋糕可以重達 4 公斤。
The first recipe was written in Nuremberg in 1598.
第一份食譜於 1598 年在紐倫堡寫成。
To this day, there's still debate over whether raisins belong in cheesecake and whether it tastes better without a base.
直到今天，人們仍在爭論葡萄乾是否應該放在起司蛋糕裡，以及不加底層是否更好吃。
It's a classic in German cafes, but it's American counterpart is also becoming increasingly common here.
它是德國咖啡館的經典，但它的美國版也在這裡越來越普遍。
American cheesecake is considered a descendant of the German one.
美式起司蛋糕被認為是德式的後代。
The creation of the New York version is attributed to a German immigrant who's said to have invented it in the 1920s, but without Quark.
紐約版本的創造歸功於一位德國移民，據說他在 1920 年代發明瞭它，但沒有用誇克。
In this Berlin cafe, they follow an original American recipe.
在柏林的這家咖啡館，他們遵循原版的美國食譜。
I am Julia and I'm going to show you how we make our version of the New York-style cheesecake, which is the best one in Berlin.
我是 Julia，我要向你展示我們如何製作紐約風格的起司蛋糕，這是柏林最好的。
The first departure from the German version is the base.
與德國版本的第一個不同是底層。
It's not shortcrust pastry, but a mixture of sugar, a secret spice blend, melted butter, and usually crumbled US Graham crackers.
它不是酥皮，而是糖、秘密香料混合物、融化的奶油和通常碎的美國全麥餅乾的混合物。
However, this bakery uses Zwieback. Zwieback is basically like a double-baked bread.
然而，這家烘焙坊使用的是 Zwieback。Zwieback 基本上就像雙重烘烤的麵包。
It's made so dry so that it lasts longer.
它被做得很乾，這樣可以儲存更久。
And for us, that was the closest version to Graham crackers, that it's not so easy to get here in Europe, Germany.
對我們來說，這是最接近全麥餅乾的版本，因為在歐洲、德國不太容易買到。
The cookie crust is pressed down firmly and pre-baked briefly, just l ike the German short crust pastry.
餅乾底層被緊緊壓下並短暫預烤，就像德國的酥皮一樣。
And now for the most important part: the filling.
現在來看最重要的部分：餡料。
American cheesecake is made with cream cheese, not quark.
美式起司蛋糕是用奶油起司做的，不是誇克。
Julia adds it to the beaten eggs. So, this cream cheese that we're using is really high in fat and it's going to make for a really thick butter.
Julia 把它加到打好的蛋裡。所以，我們用的這種奶油起司脂肪含量真的很高，它會讓麵糊非常濃稠。
Mixed with sugar and vanilla, the filling is spread onto the pre-baked base, just like with German cheesecake.
與糖和香草混合後，餡料被鋪在預烤好的底層上，就像德國起司蛋糕一樣。
Then it goes back into the oven for a second time.
然後它第二次進入烤箱。
After baking, a topping made from sour cream, salt and sugar is added.
烘烤後，加上由酸奶油、鹽和糖製成的頂層。
Fruit toppings are also very popular. It really helps with the contrast because the filling is relatively sweet.
水果頂層也非常受歡迎。它真的有助於對比，因為餡料相對較甜。
And the sour cream gives it a nice contrast, tt's really tangy and salty.
酸奶油給它帶來很好的對比，真的很酸和鹹。
After a brief third round in the oven and a night in the refrigerator, the American cheesecake is ready.
經過第三次簡短的烘烤和在冰箱裡過夜後，美式起司蛋糕就完成了。
German Käsekuchen is really traditional, but I would say the New York cheesecake is more versatile. Just because it's also easier,
德國 Käsekuchen 真的很傳統，但我會說紐約起司蛋糕更多樣化。只是因為它也更容易做，
you can do like an unbaked version of it, you can put a fruit on it and in general the Deutsche Käsekuchen is not really known outside of Germany.
你可以做不用烤的版本，你可以放水果在上面，而且德式 Käsekuchen 在德國以外並不太出名。
Two countries, 2 cheesecakes. But which tastes better?
兩個國家，2 種起司蛋糕。但哪個更好吃？
I didn't know there was a difference between German and American cheesecake.
我不知道德國和美國起司蛋糕有什麼區別。
Honestly, I've have to say the American one.
說實話，我得說是美國的。
I think it's just a little, it's a little less dry.
我覺得它沒那麼乾。
Prefer that one. I did too. Yeah, I prefer the American cheesecake.
我更喜歡那個。我也是。是的，我更喜歡美式起司蛋糕。
This one's a lot more like sour. That one's really good.
這個更酸一點。那個真的很好吃。
I like that one more for the taste.
我更喜歡那個的味道。
But that more for the texture, I think.
但那個的口感更好，我覺得。
Me too, actually. Yeah, we like the German one.
我也是。是的，我們喜歡德國的那個。
Oh, he likes both, because he says, life is so full of different flavors, you should like both.
噢，他兩個都喜歡，因為他說，生活充滿了不同的味道，你應該兩個都喜歡。
Germany is my all time favorite in terms of cheesecake.
德國是我在起司蛋糕方面的最愛。
Sorry US, you can make better the hot dogs and the hamburgers, but Germany wins in the cheesecake contest.
抱歉美國，你可以做更好的熱狗和漢堡，但德國贏得了起司蛋糕比賽。
In our test, the German cheesecake narrowly beat the American one.
在我們的測試中，德國起司蛋糕險勝美國的。
What do you think? Do you prefer your cheesecake with quark or cream cheese?
你覺得呢？你更喜歡用誇克還是奶油起司做的起司蛋糕？
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The Germans love cheesecake, especially their own kind.
德國人愛起司蛋糕，尤其是他們自己的那種。
But American cheesecake has many fans here as well.
但美式起司蛋糕在這裡也有很多粉絲。
So, what exactly is the difference? And which cheesecake tastes better?
那麼，到底有什麼區別？哪種起司蛋糕更好吃？
We'll put this to the test later. But first, let's find out how a typical German cheesecake is baked.
我們稍後會測試一下。但首先，讓我們看看典型的德國起司蛋糕是怎麼烤的。
This pastry shop near Berlin offers every possible variety, but the basic recipe is always the same.
柏林附近的這家糕點店提供各種可能的口味，但基本配方總是一樣的。
Let's start with the base. The German cheesecake has a classic shortcrust pastry base made from white flour, butter and sugar.
讓我們從底層開始。德國起司蛋糕有經典的酥皮底層，由麵粉、奶油和糖製成。
It's pre-baked for 10 minutes beforehand. Then you make the filling using milk, eggs and cream which are beaten until fluffy.
它會先預烤 10 分鐘。然後用牛奶、雞蛋和奶油做餡料，打發至蓬鬆。
Then sugar and starch are added. And finally the most important ingredient, quark.
然後加入糖和澱粉。最後是最重要的成分，誇克。
Unfortunately it's almost impossible to find outside Germany.
不幸的是，在德國以外的地方幾乎找不到它。
This pastry shop uses about 750 kilos a week. But what exactly is Quark?
這家糕點店每週使用大約 750 公斤。但誇克到底是什麼？
Then the filling is poured directly onto the prebaked base.
然後將餡料直接倒在預烤好的底層上。
After 90 minutes in the oven, it's almost ready.
在烤箱裡烤 90 分鐘後，幾乎就完成了。
Before you can cut the cake, it needs to cool for three to four hours.
在你切蛋糕之前，需要冷卻三到四個小時。
This is what a perfect German cheesecake looks like.
這就是完美的德國起司蛋糕的樣子。
Beautifully yellow and lightly browned, a cake like this can weigh up to 4 kilograms.
漂亮的黃色和輕微的焦黃，這樣一個蛋糕可以重達 4 公斤。
The first recipe was written in Nuremberg in 1598.
第一份食譜於 1598 年在紐倫堡寫成。
To this day, there's still debate over whether raisins belong in cheesecake and whether it tastes better without a base.
直到今天，人們仍在爭論葡萄乾是否應該放在起司蛋糕裡，以及不加底層是否更好吃。
It's a classic in German cafes, but it's American counterpart is also becoming increasingly common here.
它是德國咖啡館的經典，但它的美國版也在這裡越來越普遍。
American cheesecake is considered a descendant of the German one.
美式起司蛋糕被認為是德式的後代。
The creation of the New York version is attributed to a German immigrant who's said to have invented it in the 1920s, but without Quark.
紐約版本的創造歸功於一位德國移民，據說他在 1920 年代發明瞭它，但沒有用誇克。
In this Berlin cafe, they follow an original American recipe.
在柏林的這家咖啡館，他們遵循原版的美國食譜。
I am Julia and I'm going to show you how we make our version of the New York-style cheesecake, which is the best one in Berlin.
我是 Julia，我要向你展示我們如何製作紐約風格的起司蛋糕，這是柏林最好的。
The first departure from the German version is the base.
與德國版本的第一個不同是底層。
It's not shortcrust pastry, but a mixture of sugar, a secret spice blend, melted butter, and usually crumbled US Graham crackers.
它不是酥皮，而是糖、秘密香料混合物、融化的奶油和通常碎的美國全麥餅乾的混合物。
However, this bakery uses Zwieback. Zwieback is basically like a double-baked bread.
然而，這家烘焙坊使用的是 Zwieback。Zwieback 基本上就像雙重烘烤的麵包。
It's made so dry so that it lasts longer.
它被做得很乾，這樣可以儲存更久。
And for us, that was the closest version to Graham crackers, that it's not so easy to get here in Europe, Germany.
對我們來說，這是最接近全麥餅乾的版本，因為在歐洲、德國不太容易買到。
The cookie crust is pressed down firmly and pre-baked briefly, just l ike the German short crust pastry.
餅乾底層被緊緊壓下並短暫預烤，就像德國的酥皮一樣。
And now for the most important part: the filling.
現在來看最重要的部分：餡料。
American cheesecake is made with cream cheese, not quark.
美式起司蛋糕是用奶油起司做的，不是誇克。
Julia adds it to the beaten eggs. So, this cream cheese that we're using is really high in fat and it's going to make for a really thick butter.
Julia 把它加到打好的蛋裡。所以，我們用的這種奶油起司脂肪含量真的很高，它會讓麵糊非常濃稠。
Mixed with sugar and vanilla, the filling is spread onto the pre-baked base, just like with German cheesecake.
與糖和香草混合後，餡料被鋪在預烤好的底層上，就像德國起司蛋糕一樣。
Then it goes back into the oven for a second time.
然後它第二次進入烤箱。
After baking, a topping made from sour cream, salt and sugar is added.
烘烤後，加上由酸奶油、鹽和糖製成的頂層。
Fruit toppings are also very popular. It really helps with the contrast because the filling is relatively sweet.
水果頂層也非常受歡迎。它真的有助於對比，因為餡料相對較甜。
And the sour cream gives it a nice contrast, tt's really tangy and salty.
酸奶油給它帶來很好的對比，真的很酸和鹹。
After a brief third round in the oven and a night in the refrigerator, the American cheesecake is ready.
經過第三次簡短的烘烤和在冰箱裡過夜後，美式起司蛋糕就完成了。
German Käsekuchen is really traditional, but I would say the New York cheesecake is more versatile. Just because it's also easier,
德國 Käsekuchen 真的很傳統，但我會說紐約起司蛋糕更多樣化。只是因為它也更容易做，
you can do like an unbaked version of it, you can put a fruit on it and in general the Deutsche Käsekuchen is not really known outside of Germany.
你可以做不用烤的版本，你可以放水果在上面，而且德式 Käsekuchen 在德國以外並不太出名。
Two countries, 2 cheesecakes. But which tastes better?
兩個國家，2 種起司蛋糕。但哪個更好吃？
I didn't know there was a difference between German and American cheesecake.
我不知道德國和美國起司蛋糕有什麼區別。
Honestly, I've have to say the American one.
說實話，我得說是美國的。
I think it's just a little, it's a little less dry.
我覺得它沒那麼乾。
Prefer that one. I did too. Yeah, I prefer the American cheesecake.
我更喜歡那個。我也是。是的，我更喜歡美式起司蛋糕。
This one's a lot more like sour. That one's really good.
這個更酸一點。那個真的很好吃。
I like that one more for the taste.
我更喜歡那個的味道。
But that more for the texture, I think.
但那個的口感更好，我覺得。
Me too, actually. Yeah, we like the German one.
我也是。是的，我們喜歡德國的那個。
Oh, he likes both, because he says, life is so full of different flavors, you should like both.
噢，他兩個都喜歡，因為他說，生活充滿了不同的味道，你應該兩個都喜歡。
Germany is my all time favorite in terms of cheesecake.
德國是我在起司蛋糕方面的最愛。
Sorry US, you can make better the hot dogs and the hamburgers, but Germany wins in the cheesecake contest.
抱歉美國，你可以做更好的熱狗和漢堡，但德國贏得了起司蛋糕比賽。
In our test, the German cheesecake narrowly beat the American one.
在我們的測試中，德國起司蛋糕險勝美國的。
What do you think? Do you prefer your cheesecake with quark or cream cheese?
你覺得呢？你更喜歡用誇克還是奶油起司做的起司蛋糕？