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Lemon cheesecake | Renri no Yumemi Channel's recipe transcription

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Ingredients

Cream cheese : 100g
カッテージチーズ : 60g
ラカント : 50g
卵 : 1個
レモン汁 : 15g(大さじ1)
生クリーム : 80g
アーモンドパウダー : 20g

Time required

50minutes

Procedure

1) make the dough 01:27
Put cream cheese and cottage cheese in a bowl and mix with a whisk until creamy.
Add lakanto and mix.
Crack in the eggs and mix until evenly mixed.
Add lemon juice and mix until blended.
Add the heavy cream and mix until completely incorporated.
Add the almond powder and switch to a rubber spatula to mix.
2) put in mold 02:34
Put 1 in the mold.
Drop the mold several times to remove the air.
3) bake 02:46
Put 2 in the oven and bake at 160 degrees for 40 minutes to complete.

Point

・Low sugar lemon cheesecake recipe.
・Cream cheese and cottage cheese should be brought to room temperature before use.
・Use strained cottage cheese.
・If you like sourness, you can increase the amount of lemon juice.
・A round shape with a diameter of 15 cm is used.
・Spread a cooking sheet on the bottom and sides of the mold in advance.
・Preheat the oven to 160 degrees.
・In step 1, if the cream cheese and cottage cheese are hard, heat them in the microwave for 10 seconds each.
・In step 1, add almond powder and mix with a whisk to create air bubbles.
・In step 3, insert a bamboo skewer after baking to check the doneness.
・It will be more delicious if you eat it chilled.
・It is easier to cut if you warm the knife with hot water.