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ケーキ（いちごのレアチーズケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

Cream cheese : 200g
生クリーム(35%) : 200g
水 : 40g
粉ゼラチン : 8g
ビスケット : 約50g
いちご(Mサイズ) : 約100g
きび砂糖 : 50g
Strawberry (M size) (for topping) : 約100g

Time required

120minutes

Procedure

1) make jam 00:58
Remove the stem of the strawberry and cut it in half.
Heat a pan over high heat, add strawberries and cane sugar, and heat for 2-3 minutes while stirring.
Turn off the heat when it boils.
Cool in the refrigerator.
2) ビスケットを砕く 02:37
Add the powdered gelatin to the water and leave it at room temperature for about 5 minutes to soften.
Put the biscuits in a storage bag and crush them finely.
3) make rare cheese 03:47
Put the cold cream in a bowl and beat with a hand mixer for about 3 minutes.
Heat the powdered gelatin from step 2 in a 600w microwave oven for 30 seconds.
Add the heavy cream little by little to the cream cheese and mix each time.
Add a small amount of powdered gelatin mixed with fresh cream and cream cheese and mix well.
Return to the mixture of heavy cream and cream cheese.
Mix well.
4) make the bottom of the cake 07:02
Add a small amount of the dough from 3 to the biscuits from 2, mix well, and put into the mold.
Spread evenly with a spoon.
Chill in the refrigerator for 10 minutes.
5) 型に入れる 08:03
Pour 3 into 4 about 1-2 cm.
Lift and drop to unfold the dough.
Add a small amount of 1 and mix lightly.
Chill in the refrigerator for 10 minutes.
6) マーブル模様を作る 09:02
Add the desired amount of 3 to 1 and mix to make strawberry-flavored rare cheese.
Alternately add strawberry-flavored rare cheese to 5 and plain rare cheese to 3.
Mix with a bamboo skewer to create a marble pattern.
Refrigerate for 30 minutes to 1 hour to harden.
7) 仕上げる 10:40
Warm 6 with a warm towel.
Remove from mold.
Cut into bite-size pieces and place on a plate.
Completed with topping strawberries.

Point

・Use a mold that can remove the bottom of 15 cm.
・Because the color of the strawberry jam is more beautiful when the pulp is finely chopped, it is better to boil down while crushing.
・Be sure to add powdered gelatin to the water. If you add water to powdered gelatin, it will clump.
・When using cream cheese, keep it soft at room temperature.
・When warming the mold with a warm towel, warm the towel several times and remove it from the mold when there is a gap between the dough and the mold.