ケーキ（いちごのチーズケーキ）｜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

Place the unsalted butter in a heatproof bowl.
Heat in a 600W microwave for 30 seconds and mix well.
Put the biscuits in a storage bag and crush them finely.
Add the melted butter and knead to blend.
Line a tupperware with plastic wrap and add the biscuit dough.
Press down on the dough and spread it on the bottom.
Chill in refrigerator.

Cut off the stem of the strawberry.
Place strawberries, lemon juice, and half the granulated sugar in a heat-resistant bowl.
Mix, create an air inlet and outlet, and wrap.
Heat in a 600W microwave oven for 2 minutes and 30 seconds.
Remove the scum and crush the strawberries.

Place the cream cheese in a heatproof bowl.
Heat in a 600W microwave oven for 30 seconds.
Mix with a spatula until soft.
Add the remaining granulated sugar and mix.
Mix thoroughly with a whisk.
Break in the eggs and mix.
Add 2 and mix.
Add the cake flour while sifting and mix so that no lumps are formed.

Pour 3 into 1 and drop it lightly to remove the air.
Make a doorway for air and wrap it.
Heat in a 600W microwave oven for 2 minutes.
Turn the Tupperware 90 or 180 degrees and heat it in a 600W microwave oven for 2 minutes.
If the dough on the surface is not raw, cover with kitchen paper to remove rough heat.
Cover with kitchen paper, wrap and chill in the refrigerator for half a day.

タッパーから取り出し、端を切り落とす。
食べやすい大きさに切る。
お皿に盛り、粉糖(分量外)をかけて完成。