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ケーキ（ホワイトチョコレートチーズケーキ）｜Les sens cielさんのレシピ書き起こし

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Les sens ciel

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Ingredients

(A) White chocolate : 120g
(A)生クリーム : 70g
(A)無塩バター : 30g
クリームチーズ : 400g
グラニュー糖 : 50g
卵黄 : 2個(40g)
レモン汁 : 20g
コーンスターチ : 20g

Time required

70minutes

Procedure

1) make preparations 00:32
Put (A) into a bowl.
Fill a container with hot water (not listed) and add the bowl containing (A).
2) filter the dough 01:16
Add cream cheese to another bowl and mix with a rubber spatula.
Add granulated sugar, egg yolk, and lemon juice in that order and mix well each time.
Add cornstarch and mix well.
Place a strainer over another bowl and strain the mixture.
Mix gently.
3) mix 05:08
Remove step 1 from the boiling water and mix well to emulsify.
Adjust the temperature in Step 1 to 35-40 degrees.
Add to step 2 and mix well with a rubber spatula.
4) 焼く 06:27
Pour step 3 into the mold lined with pattern paper.
Smooth the surface with a rubber spatula.
Fill a heat-resistant container with hot water (not listed) and place the mold.
Bake in an oven preheated to 220 degrees for 10 minutes.
Lower the temperature to 170 degrees and bake for 40 minutes.
Turn off the oven and leave it with the door closed for 1 hour.
5) 仕上げる 08:00
Remove from oven and let cool.
Remove from the mold, wipe the mold dry, line with kitchen paper, and put the dough back in.
Cover with plastic wrap and leave in the refrigerator overnight.
Remove from the mold and peel off the paper pattern.
Cut into desired size and complete.

Point

・A mold measuring 16.5 cm wide x 6 cm deep x 7 cm high is used.
・Lay out the paper pattern so that it is 8cm high.
・Preheat the oven to 220 degrees.
・Bring the cream cheese back to room temperature.
・We use fresh cream with a milk fat content of 35%.
・The time required does not include the time spent overnight in the refrigerator or the time left for 1 hour after baking.