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ケーキ（ベイクドチーズケーキ）｜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
コーンスターチ : 20g
lemon peel : 1個分
グラニュー糖 : 70g
ヨーグルト : 100g
生クリーム : 70g
全卵 : 1個
lemon juice : 1 piece
ビスケット : 60g
溶かし無塩バター : 40g

Time required

125minutes

Procedure

1) make bottom fabric 00:54
Put the biscuits in a bag and close the mouth.
Crush by hand.
Add melted unsalted butter and mix.
Place in a mold, cover with plastic wrap, and press firmly with your hands.
Chill in refrigerator.
2) Mix lemon zest and granulated sugar 02:13
Scrape lemon peel and mix with granulated sugar.
3) make the dough 02:41
Put the cream cheese in a bowl and mix with a spatula.
Add 2 and mix with a whisk.
Add yogurt and mix.
Add the whole egg and fresh cream and mix.
Add cornstarch and mix.
Add lemon juice and mix.
4) 焼く 04:26
3を1に流し入れる。
竹串で20〜30回混ぜて気泡を取り除く。
天板に乗せてオーブンに入れてお湯(分量外)を天板に注ぐ。
190度で予熱したオーブンを180度に下げて60分焼く。
さらに150度に下げて50分焼く。
5) 仕上げる 05:02
4の粗熱を取り、冷蔵庫で30分冷やす。
型から取り出して完成。

Point

・Uses a round shape with a 15cm bottom.
・We use fresh cream with 35% milk fat.
・L size whole eggs are used.
・Preheat the oven to 190 degrees.
・Spread a cooking sheet on the mold.
・If you like, you can use flour-free biscuits.
・If you don't have melted unsalted butter, you can use white chocolate instead.
・If the cream cheese is hard, heat it in a 600W microwave for 15 seconds at a time.
・Melting in the mouth is improved by adding cornstarch.
Avoid contact with lemon juice and dairy products.
・Chilling time in the refrigerator for 30 minutes is not included in the required time.