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Baked cheesecake (bite-sized cheesecake) | Transcription of cook kafemaru's recipe

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cook kafemaru

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Ingredients

wheat germ crackers : 80g
溶かしバター : 40g
クリームチーズ : 200g
グラニュー糖 : 80g
卵 : 2個(殻無しで110g)
ギリシャヨーグルト : 50g
生クリーム(42%) : 100g
コーンスターチ : 20g
レモン汁 : 10g

Time required

30minutes

Procedure

1) make cracker dough 00:08
Place crackers in a bowl and crush with a rolling pin.
Add melted butter and mix.
Pour into the mold and press to harden.
2) make cheesecake dough 00:48
Put the cream cheese in a bowl and mix.
Add the sugar, eggs, Greek yogurt, and heavy cream, and mix slowly after each addition.
Sift in the cornstarch and mix.
Add lemon juice and mix.
3) オーブンで焼く 02:24
Strain the dough and pour it into the mold.
Bake in the oven for 40 minutes.
Take it out and let it cool, then put it in the fridge overnight.
Completed by cutting into bite-sized pieces.

Point

・Use an 18 cm square mold.
・As a preparation, spread a cooking sheet on the mold and heat the oven to 180℃.
・Crackers can be crushed in a bag.
・When using plain yogurt, drain for 1-2 hours to make 50g.
・You can substitute soft flour for cornstarch, but gluten-free cornstarch makes the baking smoother.
・Domestic lemon juice is better because foreign lemon juice has a strong acidity.
・Eggs, yogurt, and fresh cream are mixed slowly each time to make them smooth.
・You can add vanilla oil after lemon juice.
・After pouring the batter, squeeze out the air inside with a toothpick.
・Baking time and cooling time are not included in the required time.