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ケーキ（かぼちゃのニューヨークチーズケーキ）｜Oyatsu Lab. [おやつラボ]さんのレシピ書き起こし

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Oyatsu Lab. [Snack Lab]

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再生回数: 908.8万回
動画数: 379本

材料

cookie : 90g
無塩バター : 35g
pumpkin : 200g
(A) Cream cheese : 200g
(A) Granulated sugar : 70g
(A) Drained yogurt : 50g
(A) fresh cream : 200ml
(A) Egg : 2個
(A) soft flour : 大さじ2
(B) fresh cream : 50ml
(B) granulated sugar : 小さじ1
カボチャの種 : 8個
ココア : 適量

所要時間

90分

手順

1) make base fabric 00:06
Place cookies in a storage bag and crush with a rolling pin.
Place unsalted butter in a bowl and cover with plastic wrap.
Heat in the microwave at 600W for 50 seconds.
Add the crushed cookies to the bowl with the unsalted butter and mix.
Line the bottom of the mold with an oven sheet.
Chill in refrigerator.
2) prepare the pumpkin 01:47
Remove pumpkin seeds and skin.
Place in a bowl and cover with plastic wrap.
Heat in the microwave at 600W for 4 minutes.
3) make pumpkin cheese dough 02:33
2 into the blender.
Add (A) and stir.
4) 湯煎焼きにする 03:33
Put kitchen paper on the bat.
Place 1 and cover the bottom with aluminum foil.
Pour in 3 and smooth the surface with a rubber spatula.
Add lukewarm water (not listed) to a depth of 2cm.
Bake in the oven at 160 degrees for 1 hour.
Take aluminum foil.
Chill in the refrigerator for 6 hours.
5) 型から出す 04:43
ナイフで型の周りを1周して型からケーキを取り出す。
6) 生クリームを泡立てる 05:06
ボウルに(B)を入れる。
氷水(分量外)にあてながらツノが立つまで泡立てる。
7) トッピングをする 05:32
5にココアを振る。
6を絞り出す。
カボチャの種を乗せて完成。

Point

- Uses a 15 cm round shape.
・In step 1, if the unsalted butter is not melted, add 10 seconds to the heating time.
・Spread an oven sheet on the mold.
・Preheat the oven to 160 degrees.
・Time does not include the time required to cool in the refrigerator for 6 hours.