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ケーキ（レアチーズケーキ）｜はるあんさんのレシピ書き起こし

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Haruan

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Ingredients

cocoa sandwich cookie : 16 pieces
無塩バター : 50g
クリームチーズ : 200g
砂糖 : 100g
生クリーム : 200cc
水 : 大さじ3
イチゴジャム : 150g
ゼラチン5g : 2袋

Time required

60minutes

Procedure

1) 土台を作る 02:35
Put the cocoa sandwich cookies into the bag.
Hit the top of the bag with a noodle stick until the original shape disappears.
Put the butter in a bowl and microwave it at 600W for 20 seconds to melt it.
Add the crushed cookies into it and mix with a spatula.
Transfer the cookie dough to a cake mold, press it down with a spatula, and store it in the refrigerator.
2) クリームケーキを作る 05:35
Place cream cheese in a large bowl and heat in the microwave at 600W for 30 seconds.
When cream cheese becomes soft, add sugar.
Mix with a whisk until the sugar texture disappears, then add the fresh cream and mix slowly.
When it becomes creamy, use a spatula to mix it until there are no lumps.
3) ゼラチン液を作る 08:20
Prepare two bowls and fill one with water and one bag of gelatin.
Add strawberry jam and 1 bag of gelatin to another bowl and mix well.
Heat each in a 600W microwave for 20 seconds.
After heating, mix well with a spoon.
4) 型へ入れる 10:04
Add 1/3 of gelatin water to 2 and mix immediately.
Repeat this process two more times.
Pour the cream cake into the mold in Step 1, then pour the strawberry jam liquid in Step 3 on top.
Gently mix the cream cake and strawberry jam liquid with chopsticks until it forms a marble.
Chill this in the refrigerator for at least 3 hours.
5) 仕上げる 11:43
Remove the cooled cake from the refrigerator.
Prepare a cup without a handle.
Place the cake mold on top of the cup and slowly lower the mold down.
Transfer the remaining cake on the cup to a plate and it's done.
Decorate with whipped cream, strawberries, frozen berries, etc. if you like.

Point

・We recommend using a 15cm round shape with a removable bottom, but if the bottom cannot be removed, line it with parchment paper.
・When pounding the cookies, leave the bag open and do not close it.
・If the butter doesn't melt in 20 seconds, heat it in 10 second increments, keeping an eye on it.
・The thicker the fresh cream, the firmer it will solidify, so 47% is recommended.
・When making gelatin water, it is easier to dissolve it if you add the water first.
・When mixing with chopsticks, be careful not to mix into the cookie base.