味噌（ピーマン味噌）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
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ケーキ（ブルーベリーバスクチーズケーキ）｜Emojoie えもじょわさんのレシピ書き起こし
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- Number of View
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- Number of Videos
- 235本
Ingredients
- Blueberries (for compote) : 300g
- sugar (for blueberries) : 30g
- レモン汁 : 1/2個分(20〜25g)
- (A) Cream cheese : 400g
- (A) Sugar : 100g
- (A) Egg : 4個
- (A) fresh cream : 150g
- (B) vanilla extract : 適量
- (B) Vanilla bean paste : 適量
- ブルーベリー(飾り用) : 適量
Time required
60minutes
Procedure
-
1)
make blueberry compote
00:17
Wash blueberries (for compote) with water (not listed).
Place in a pot and add sugar (for blueberries).
Cut the lemon and squeeze the juice into the pan.
Mix over the heat and boil down to half the amount.
Transfer to a container and cool. -
2)
make the dough
01:48
Put (A) in a bowl and mix with a whisk.
Filter, add (B) and mix with a rubber spatula. -
3)
bake
03:17
Spread a cooking sheet on the mold.
Pour in 2.
Add blueberries (for garnish).
Bake in the oven for 30 minutes at 250 degrees. -
4)
仕上げる
04:26
3にラップを被せて冷やす。
型とクッキングシートから外す。
1をかける。
ブルーベリー(飾り用)を乗せる。
粉糖(分量外)をかけて完成。
Point
・Frozen blueberries can be used ・Cream cheese with a fat content of 30% is used.
・We use fresh cream with a milk fat content of 35-45%.
・Leave the cream cheese at room temperature until soft.
・Preheat the oven to 250 degrees.
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