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チーズケーキ（スフレチーズケーキ）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Number of Videos: 649本

Ingredients

Cream cheese : 200g
(A) Sweetened condensed milk : 20g
(A) lemon juice : 10ml
(A) Taihaku sesame oil : 20g
(A) Milk : 50g
(A) Egg yolk : 3個
薄力粉 : 30g
卵白 : 3個
砂糖 : 50g
無塩バター : 適量
粉砂糖 : 適量

Time required

90minutes

Procedure

1) make cheese dough 00:11
Put the cream cheese in a bowl and mix with a rubber spatula until smooth.
Add (A) in order and mix well each time.
Add the cake flour while sifting, mix well until the powderiness is gone, and rub with a colander.
2) prepare the mold 04:27
Spread unsalted butter on the outside cookie sheet and lightly sprinkle with powdered sugar.
Place a parchment paper with the side sprinkled with powdered sugar inside.
3) make the meringue 05:23
Put the egg whites in another bowl, add half the sugar and beat with a hand mixer.
When the egg whites become whitish, add the remaining half of the sugar and whisk until stiff peaks form.
4) Add meringue to cheese dough 06:10
Add half the amount of meringue to the bowl from 1 and mix until the whole is blended.
Add the remaining meringue and mix well so that no lumps of meringue remain.
5) bake 07:13
Cover the bottom of the mold with aluminum foil and pour the batter into it.
Place the mold on the tray, add hot water, and bake in an oven preheated to 200°C for 20 minutes, then lower the temperature to 130°C and bake for 40 minutes.
Cool on a wire rack for about 10 minutes and take off the heat.
Cut into appropriate sizes and arrange on a plate to complete.

Point

・Use a 15 cm round mold.
-Bring the cream cheese to room temperature.
・By using condensed milk for the sugar added to the dough, it becomes richer and tastier. I recommend adding lemon juice to give it a sour taste.
・It is good to rub the cheese dough with a colander to remove air.
・Preheat the oven at 200℃.
・When using a mold with a removable bottom, cover the bottom with aluminum foil to prevent hot water from entering. If the bottom does not come off, you do not need to cover it with aluminum foil.
・The soufflé cheesecake is delicious freshly baked, but the texture changes when it cools down, making it even more delicious.