ケーキ（りんごチーズケーキ）｜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

Place a colander in a bowl and line with kitchen paper.
Add plain yogurt and cover with kitchen paper.
Place a weight on top and drain for 1 hour.

Place unsalted butter (for biscuit dough) in a heat-resistant container and heat in a 600W microwave for 30 seconds.
Melt and mix well with a whisk.
Place the biscuits in a thick bag and crush them into small pieces with a rolling pin.
Add melted butter to the crushed biscuits and mix well.
Pour the biscuit dough into the mold and press firmly with a rubber spatula.
Chill in the refrigerator.

Cut the apple into quarters, cut out the core, and peel the skin.
Cut each apple in half.
Cut it in half lengthwise and then into 1.5cm wide pieces.
Put the apples and granulated sugar (for the apple filling) in a frying pan and heat over medium heat.
Cook, stirring, for 3 minutes and 30 seconds until the apples are soft.
Add the unsalted butter (for the apple filling) and heat over medium-low heat until it turns caramelized.
Remove the mold from the refrigerator and spread the apple filling on the bottom of the mold.

Place cream cheese in a heat-resistant bowl and heat in a 600W microwave for 30 seconds.
Knead with a rubber spatula until soft.
Add granulated sugar (for cheesecake batter) and mix well.
Switch to a whisk and mix for about 30 seconds.
Add eggs one at a time, mixing well after each addition.
Add drained plain yogurt and mix well.
Add lemon juice and mix well.
Sift in the flour and mix well.
Place a strainer over another bowl and strain the cheesecake batter.
Mix with a rubber spatula.

3の型に4を流し入れる。
型をアルミホイルで2重に覆う。
天板の上に耐熱バットを乗せる。
耐熱バットにキッチンペーパーを2～3枚敷き、型を乗せる。
80度ほどのお湯(分量外)を、耐熱バットの底から2㎝ほどまで入れる。
150度に予熱したオーブンで50分湯煎焼きにする。

5のアルミホイルを外して、型をケーキクーラーの上に置く。
キッチンペーパーを被せて粗熱をとる。
ラップを被せて冷蔵庫で半日冷やす。

型より高い容器に6をおいて側面の型を下げ、型とクッキングシートを外す。
底にナイフを入れて底の型とクッキングシートを外す。
お皿に乗せて完成。