ケーキ（レアチーズケーキ）｜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

Lay the cooking sheet cut to fit the bottom of the mold.

Place a colander in a bowl and line with kitchen paper.
Put unsweetened yogurt in a colander.
Wrap yogurt with kitchen paper.
Place folded kitchen paper and weight on top to drain for 1 hour.

Place the unsalted butter in a heat-resistant bowl and heat in a 600W microwave 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.
Spread the dough on the bottom of 1 and cool it in the refrigerator.

Mix (A).
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, switch to a whisk and mix thoroughly.
Add lemon juice and 2 in that order, and mix each time.

ボウルに生クリームを入れ、ハンドミキサーで7割ほど泡立てる。

Add 5 to 4 and mix.
Microwave at 600W for 1 minute and mix well.
Heat (A) in a 600W microwave oven for 15 seconds, add a small amount of dough and mix.
Pour the mixture back into the dough.

Strain 6 with a colander and pour into 3 to flatten the surface.
When cooled to room temperature, wrap and chill in the refrigerator for 6 hours.
Warm the mold with a warm cloth for about 10 seconds and remove the dough from the mold.
Cut into bite-size pieces and place on a plate to complete.