ケーキ（紅茶のベイクドチーズケーキ）｜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

型の底と側面に合わせてクッキングシートを切る。
型の内側に敷く。

Place the unsalted butter in a heatproof bowl.
Heat in a 600W microwave oven for 30 seconds.
Melt the butter while stirring.
Put the biscuits in a storage bag and crush them finely.
Add the melted butter and mix it all together.
Put the dough on the bottom of 1, spread it evenly and cool it in the refrigerator.

Put black tea leaves and hot water in a bowl, mix and let it brew for about 5 minutes.
Finely chop the white chocolate and place it in a bowl.
Place the whipped cream in a heat-resistant bowl and heat in a 600W microwave for 1 minute.
Add the steamed black tea leaves to the whipped cream and mix.
Wrap and steam for 5 minutes, then mix well.
Add the cream to the white chocolate while straining through a colander, and melt while stirring.

Put the cream cheese in a heat-resistant bowl and heat it in a 600W microwave for 30 seconds.
Knead with a rubber spatula until soft, add granulated sugar and mix.
Mix the dough with a whisk for about 30 seconds, then break in the eggs and mix again.
Add unsweetened yogurt and 3 in order and mix each time.
Add the cake flour while sifting and mix, then filter the dough with a colander.

Pour 4 into 2.
Place on a baking sheet and bake in an oven preheated to 170 degrees for 45 minutes.
Cover with kitchen paper to remove rough heat.

Cover 5 with plastic wrap and chill in the refrigerator for half a day.
Remove from the mold and cut into bite-sized pieces.
Finished on a plate.