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ケーキ（バスクチーズケーキ）｜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

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Cream cheese : 200g
生クリーム : 150ml
卵 : 2個
グラニュー糖 : 50g
薄力粉 : 大さじ1
蜂蜜 : 大さじ1
バニラビーンズペースト : 小さじ1/2

Time required

45minutes

Procedure

1) prepare the mold 01:38
Wet a cooking sheet with water (not listed) and wring it out.
Spread it on the mold and wipe off the water with kitchen paper.
2) make the dough 02:48
Put cream cheese in a bowl.
Heat in the microwave at 600W for 30 seconds and knead with a rubber spatula.
Add granulated sugar and mix.
Switch to a whisk and mix for 30 seconds.
Add eggs one at a time and mix each time.
Add honey and vanilla bean paste and mix.
Sift in the cake flour and mix.
Add fresh cream and mix.
Strain and mix with a strainer.
3) bake 05:44
Pour 2 into 1.
Drop the mold from a high place 10 times to remove air bubbles.
Place the mold on a baking sheet and bake in an oven preheated to 250 degrees for 25-30 minutes.
Place on cake cooler.
Cover with kitchen paper to remove rough heat.
4) 冷やす 07:00
ラップを被せて冷蔵庫で半日冷やす。
5) 仕上げる 07:25
4を型から外してお皿に盛って完成。

Point

・I use a pound type of 18cm.
・Vanilla bean pods or vanilla oil can be substituted for the vanilla bean paste.
・Fresh cream with 35% milk fat content is used.
・If the cream cheese is still hard even after heating it in the microwave at 600W for 30 seconds, add 10 seconds to the heating time.
・If you don't want it to get browned, cover it with aluminum foil while it's baking.
・Adjust the baking temperature and time while observing the situation.