スポンジケーキ｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 45minutes
Baked Chocolate Cheesecake ｜ Genki Sweets's Recipe Transcription
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Ingredients
- Milk chocolate : 100g
- Cream cheese : 300g
- Fresh cream : 80cc
- egg : 2 pieces
- Granulated sugar : 40g
- cocoa powder : 20g
Time required
65minutes
Procedure
-
1)
Mix cream cheese and fresh cream
01:03
Put the cream cheese that has been warmed to room temperature in a bowl and mix until smooth. Add the cream in two portions and mix well.
-
2)
Add egg, cocoa powder and granulated sugar and mix.
01:53
Put the egg in 1), mix well, add cocoa powder and granulated sugar while sifting, and mix.
-
3)
Add melted chocolate
02:37
Boil the chocolate in hot water and melt it, add the dough from 2) and mix.
-
4)
Strain the dough
03:21
Strain the finished dough to make it smooth, and pour the dough into a cake mold with a parchment paper inside. Put it on the desk and let the air out.
-
5)
Make a hot water bath
03:56
Put hot water on the top plate, place the mold, and bake in a water bath preheated to 170 ° C for 40 minutes. When the heat is removed, let it sit in the refrigerator overnight to complete.
Point
・ This time, we are using a round bottomless container with a diameter of 12 cm. (* When using a bottomless container, cover the bottom with aluminum foil to prevent water from entering when roasting in hot water)
・ Although milk chocolate is used, the chocolate cheesecake is not too sweet and not too harsh.
・ It takes a lot of time to strain the dough, but this makes the texture much better.
・ After baking, remove the heat and let it sit in the refrigerator overnight.
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