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Cheesecake｜table diary 식탁일기's recipe transcription

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식탁일기 table diary

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Ingredients

(A) Cream cheese : 180g
(A)無塩バター : 30g
(A)牛乳 : 100g
(A)塩 : 1g
卵 : 3個
(B)薄力粉 : 20g
(B)コーンスターチ : 10g
レモン汁 : 5g
砂糖 : 65g

Time required

30minutes

Procedure

1) prepare 00:14
Line the mold with cooking paper and wrap the bottom of the mold with aluminum foil.
Preheat the oven at 180 degrees for 20 minutes.
Separate the whites from the yolks and keep the whites in the refrigerator.
2) make the dough 00:52
Boil water in a pot and put a bowl on top.
Put (A) in a bowl and mix with a whisk.
Remove the bowl from the pan and add the egg yolks in two batches and mix.
Sift in (B), mix, and strain through a colander.
3) make the meringue 02:04
Add egg whites and lemon juice to another bowl and whisk with a hand mixer.
Add sugar and whisk until stiff peaks form.
4) 生地とメレンゲを混ぜる 02:37
2に3のメレンゲをひとすくい入れ、泡だて器で混ぜる。
3に生地を流し入れ、泡だて器で掬うように混ぜ、ゴムベラに持ち替えて下から生地を混ぜる。
5) 生地を焼く 03:14
型に生地を4を流し入れ、天板に置く。
天板に約2cmの高さにお湯を注ぎ、予熱したオーブンに入れて160度で20分焼く。
オーブンのドアを30秒開け、100度で60～70分焼く。
型から取り外し冷めたら完成。

Point

・A 15 x 7 cm round cake mold is used.
・Strain the dough once to avoid lumps.
・If the meringue is too hard, the cake may crack.
・It is good to pour the batter from 20cm above.
・Use a stick to remove air bubbles from the batter that has been poured in a circular motion.
・It will be delicious if you leave it in the refrigerator for a day.
・Baking time is not included in working time.