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ケーキ(ブルーベリーソースのヨーグルトレアチーズケーキ)|ゆう スイーツ研究家さんのレシピ書き起こし

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Ingredients

  • Yogurt : 200g
  • 練乳 : 50g
  • 生クリーム : 100g
  • sugar (for fresh cream) : 大さじ1
  • 冷凍ブルーベリー : 100g
  • sugar (for the sauce) : 33g

Time required

15minutes

Procedure

  1. 1) whip fresh cream 01:20

    Put fresh cream in a bowl and whisk.
    Add a pinch of sugar (for fresh cream) and mix until streaks remain when lifted.
    Add half of the remaining sugar (for fresh cream) and mix.
    Add the remaining sugar (for the fresh cream) and mix until the horns drip.

  2. 2) make the dough 02:50

    Add yogurt to the bowl and mix.
    Add condensed milk and mix.
    Add 1 and mix with a whisk.
    Switch to a rubber spatula and mix in a cutting motion.

  3. 3) cool and harden 04:12

    Place the colander on the saucer.
    Put kitchen paper on the colander.
    2 and wrap.
    Place in the refrigerator and chill for 2 hours to overnight.

  4. 4) ソースを作る 04:54

    ボウルに冷凍ブルーベリーを入れる。
    電子レンジで500W1〜2分加熱して溶かす。
    砂糖(ソース用)を入れる。
    電子レンジで500W2〜3分加熱して冷ます。

  5. 5) 盛り付ける 05:39

    3をキッチンペーパーから取り出す。
    お皿に盛る。
    4をかけて完成。

Point

・Recipe for yogurt rare cheesecake with blueberry sauce made without gelatin and without draining.
・The amount is for 3 to 4 pieces.
・If you do not use condensed milk, reduce the amount of sugar to 2-3 tablespoons.
・Fresh cream uses 35% vegetable oil.
・A weight can be added during step 3.

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