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ケーキ（バニラチーズケーキ）｜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

クリームチーズ : 100g
生クリーム : 100ml
薄力粉 : 15g
グラニュー糖 : 30g
卵 : 1個
レモン汁 : 小さじ1
バニラビーンズペースト : 小さじ1/3
無塩バター : 15g
クッキー : 40g

Time required

60minutes

Procedure

1) クッキー生地を作る 01:40
Place the unsalted butter in a heat-resistant bowl and heat in a 600W microwave for 30 seconds.
Mix well to melt the butter.
Put the cookies in a storage bag and crush them finely.
Add melted butter and let it blend.
Put it in the bottom of the mold, press it with a spoon, and cool it in the refrigerator.
2) 生地を作る 03:21
Put the cream cheese in a heat-resistant bowl and heat it in a 600W microwave for 30 seconds.
Mix until creamy.
Add granulated sugar and mix.
Mix with a whisk until smooth.
Break in the eggs and mix.
Add fresh cream and mix.
Add lemon juice and vanilla bean paste and mix.
Add the cake flour while sifting and mix so that no lumps are formed.
Strain the dough through a colander and mix lightly.
3) 湯煎焼きする 05:30
Add 2 to 1 until the 8th to 9th minute, and place on a baking sheet.
Fill the cocotte with 80-90°C hot water (not listed) and place it on a baking sheet.
Bake in an oven preheated to 130 degrees for 30 minutes.
Cover with kitchen paper to remove rough heat.
Remove from mold.
Place on a bat, wrap and chill in the refrigerator for half a day.
Finished on a plate.

Point

・Put a paper cup in the muffin mold and use it. You can put a paper cup in the cocotte instead.
・Vanilla bean paste can be replaced with vanilla extract, vanilla oil, or vanilla beans.
・Mix the batter thoroughly each time you add the ingredients.
・A heat-resistant container large enough to hold a muffin mold can be substituted for the cocotte. Pour hot water into the container and use.