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ケーキ（ベリースフレチーズケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Cream cheese : 150g
生クリーム : 150ml
卵 : 2個
グラニュー糖 : 50g
薄力粉 : 20g
レモン汁 : 大さじ1
冷凍ミックスベリー : 150g

Time required

50minutes

Procedure

1) make jam 01:50
Place the frozen mixed berries in a heat-resistant bowl, cover lightly with plastic wrap, and heat in a 600w microwave for 1 minute.
Mix the whole while crushing lightly.
Place in a heat-resistant container.
2) make cheese dough 02:43
Take two bowls and separate the eggs into whites and yolks.
Put the egg whites in the refrigerator.
Put the cream cheese in a heat-resistant bowl and heat it in a 600w microwave for 30 seconds.
Mix with a rubber spatula until creamy.
Add 1/3 of the granulated sugar and mix well.
Mix well with a whisk.
Add 1 egg yolk and mix well.
Add the remaining egg yolk and mix well.
Add fresh cream and mix well.
Add the cake flour while sifting it with a colander and mix well.
Strain the dough through a mesh.
3) make the meringue 05:24
Preheat the oven to 160 degrees.
Beat the egg whites from Step 2 with a hand mixer (high speed) for 15-20 seconds.
Add the remaining granulated sugar and beat with a hand mixer (high speed) for 1 minute.
Add lemon juice and beat with a hand mixer (high speed) for 15 seconds.
Beat with a hand mixer (low speed) for 30 seconds.
4) put in a container 07:10
Add a scoop of 3 to 2 and mix well with a whisk.
Add a scoop of 3 again and mix gently while rotating the bowl.
Add the remaining 3 and mix with a rubber spatula.
Place a piping bag in a high container so that it does not topple over, and add the batter.
Cut the opening of the piping bag and put it in the container of 1 up to the 8th minute.
5) 焼く 09:12
Spread 3 pieces of kitchen paper on a tray, put 4 in it, and add hot water at 80 degrees.
Heat in an oven preheated to 160 degrees for 20-25 minutes, remove and complete.

Point

・For thawing frozen mixed berries, natural thawing is acceptable.
・It is good to put jam in the amount of one finger.
Use a large bowl when whisking egg whites.
・By keeping the egg whites in the refrigerator, they will foam faster.
・When straining the dough, use a fine mesh to make it smooth.
・By adding lemon juice to the whipped egg whites, the foam will stabilize.
・Finally, by beating at a low speed, the meringue will be in a fine texture.
・When adding the meringue to the cheese dough for the first time, mix it well, and mix it lightly for the second time. After that, add the mixture to the remaining meringue and mix lightly.
・When baking, it is good to add about 2cm of hot water from the bottom.
・Baking in a hot water bath gives a moist and soft finish.
・You can take it off the heat and chill it in the refrigerator before eating.