Kuma's limit cafeteria Time required : 20minutes
ケーキ(抹茶レアチーズケーキ)|cook kafemaruさんのレシピ書き起こし
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Ingredients
- cocoa cookie : 80g
- 溶かしバター : 40g
- クリームチーズ : 200g
- てんさい糖 : 適量
- 水切りヨーグルト : 100g
- 抹茶 : 5g
- 生クリーム : 200g
- ゼラチンパウダー : 5g
- 水 : 30g
Time required
40minutes
Procedure
-
1)
Make the bottom fabric
00:39
Put the cocoa cookies in a bag and crush them into small pieces with a rolling pin.
Add melted butter and mix.
Put it in a mold and press it with a spatula.
Chill in the refrigerator. -
2)
make cheese dough
01:23
Add gelatin powder to water and heat in the microwave at 600W for 30 seconds.
Add cream cheese to a bowl and mix with a whisk.
Add beet sugar and mix.
Add drained yogurt and mix.
Sift in the matcha and mix.
Add the fresh cream in two parts and mix each time.
Add a small amount of cheese dough to the gelatin liquid and mix, then return to the bowl and mix.
Switch to a rubber spatula and mix. -
3)
cool
05:07
Pour 2 into 1.
Cover with plastic wrap and refrigerate for 3 to 4 hours. -
4)
仕上げる
05:36
型に蒸しタオルをあてて型から外す。
抹茶(分量外)を振る。
ココアクッキー(分量外)を乗せて完成。
Point
・We use a 15cm round mold with a removable bottom.
・If you are substituting drained yogurt with regular plain yogurt, drain it for 5 to 6 hours.
・You can substitute granulated sugar for beet sugar.
・You can reduce the amount of melted butter to 30g.
・Bring the cream cheese back to room temperature or heat it in the microwave at 600W for 30 seconds.
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