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ケーキ（ベイクドチーズケーキ）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

biscuit : 80g
溶かしバター : 40g
クリームチーズ : 200g
サワークリーム : 90g
きび砂糖 : 80g
卵 : 60g
生クリーム : 200g
レモン汁 : 15g
コーンスターチ : 20g

Time required

75minutes

Procedure

1) prepare the biscuits 00:10
Place the biscuits in a plastic bag and crush finely with a rolling pin.
2) make base fabric 00:43
Add melted butter to 1 and rub.
Spread a cooking sheet on the bottom and sides of the mold and put the base dough.
Press down with a spoon.
3) make cheese dough 01:46
Crack the eggs into a container and beat them.
Put cream cheese in a bowl and mix with a whisk.
Add sour cream and mix.
Add cane sugar and mix.
Add the beaten egg and mix.
Sift in the cornstarch.
Add the fresh cream and mix.
Add lemon juice and mix.
Switch to a rubber spatula and mix.
4) 焼く 04:23
3を2に流し入れて揺らす。
オーブンで170度50分焼く。
5) 仕上げる 04:59
4を冷蔵庫で一晩寝かせる。
型から外してクッキングペーパーを剥がす。
お好みの大きさに切って完成。

Point

・Use a round shape with a 15 cm bottom or a 15 cm square shape.
・Use salted butter for melted butter.
・Cane sugar can be replaced with granulated sugar.
・Use L size eggs, and the amounts are without shells.
・Use fresh cream with 35% milk fat.
・You can substitute soft flour for cornstarch.
・Preheat the oven to 170 degrees.