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ケーキ（ラズベリーのレアチーズケーキ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Number of Videos: 710本

Ingredients

クッキー : 70g
無塩バター : 20g
クリームチーズ : 200g
砂糖 : 35g
レモン汁 : 5ml
Powdered gelatin (for cheese dough) : 5g
Water (for cheese dough) : 30g
(B) fresh cream : 200ml
(B) sugar : 10g
無糖ヨーグルト : 50g
(C) Frozen raspberries : 200g
(C) sugar : 40g
(C) Lemon juice : 15ml
Powdered gelatin (for puree) : 3g
water (for puree) : 12g

Time required

60minutes

Procedure

1) make a cake base 00:15
Put the cookies in a storage bag and crush them finely.
Add melted unsalted butter and mix.
Put it in the mold and press it down.
2) make cheese dough 01:01
Mix cream cheese until soft.
Add sugar and mix.
Add lemon juice and mix.
Add powdered gelatin (for cheese dough) to water (for cheese dough) and mix.
Dissolve in hot water while stirring.
Add to the cheese dough and mix.
Put (B) in a bowl and whisk while pouring ice water (not listed).
Add (B) to the cheese dough, leaving a small amount, and mix.
Wrap the rest of (B) in plastic wrap and chill in the refrigerator.
3) put in mold 04:35
Add half of 2 to 1 and lightly drop the mold to flatten the surface.
Chill in the freezer for 30 minutes to harden.
4) ラズベリーピュレを作る 05:01
Put (C) in a pot and mix.
Heat while stirring until the pulp is crushed.
Strain through a sieve.
Add powdered gelatin (for puree) to water (for puree) and mix.
Add to puree and mix.
5) 冷やす 07:07
Put half of 4 on top of 3.
Wrap and chill in the freezer for 30 minutes to harden.
6) ラズベリーチーズ生地を作る 08:12
2の残ったチーズ生地と残った4を混ぜ合わせる。
5の上に流し入れる。
冷蔵庫で5時間以上冷やして固める。
7) make yogurt cream 08:42
Put the remaining heavy cream and unsweetened yogurt from 2 in a bowl and whisk.
put in a piping bag,
Squeeze over 6.
Add raspberries (not listed) and cut into bite-sized pieces.
Finished on a plate.

Point

・Use a round shape with a diameter of 15 cm.
・Add 150g of fresh cream from step 2 to the cheese dough.
・Wrap the remaining cheese dough from step 3 to prevent it from drying out, and leave it at room temperature.
・After softening the powdered gelatin, add it while the gelatin is still warm.
・Use a Montblanc mouthpiece for the piping bag in step 7.