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Cheesecake ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

Fresh cream : 1 tablespoon
bitter chocolate : 30g
nuts : 20g
Biscuit : 40g
Plate gelatin : 5g
Cream cheese : 80g
sugar : 1 tablespoon
Matcha : 1 tablespoon
milk : 50ml
Fresh cream (for dough) : 50ml
(A) Egg white : 1 piece
(A) Sugar : 10g
(B) Fresh cream : 50ml
(B) Sugar : 1 tsp

Time required

90minutes

Procedure

1) Mix and melt whipped cream and chocolate 00:38
Put fresh cream and chopped chocolate in a bowl, mix and dissolve in a water bath.
2) Add finely crushed nuts and biscuits 01:13
Crush the nuts and biscuits into small pieces, add to 1 and mix.
3) Lay on the bottom of the mold 02:14
Spread 2 on the bottom of the mold.
4) Mix milk and seratin 02:47
Soak plate gelatin in plenty of cold water.
Add drained gelatin plate to milk that has been warmed in a 500W microwave oven for about 30 seconds, and mix to dissolve.
5) Add sugar and matcha to cream cheese and mix 03:51
Put cream cheese in a bowl, mix with a whipper until creamy, add sugar and matcha and mix further.
Add 4 and mix.
6) Finish the dough 05:26
Add the whipped cream to the bowl of 5 for 7 minutes and mix, then add the meringue with whipped (A) and mix gently with a spatula so as not to crush the bubbles.
7) Pour the dough over your shoulders and let it cool and harden 06:20
Pour the dough into the mold of 2 and cool it in the refrigerator to harden it.
8) Pour in whipped cream to cool and harden 06:52
When it hardens, mix (B) and pour in whipped cream that has been stood for 7 minutes to cool and harden.
When it hardens, slowly remove the mold.

Point

・ Introduction of simple fluffy matcha cheesecake made without an oven.
・ Because it uses matcha and bitter chocolate, it is finished as a matcha cheesecake with a modest sweetness.
-Although the open cercle is wrapped around the side of the mold and the dough is poured, it is also possible to use paper or parchment paper.
・ Please note that the liquid to be warmed when melting gelatin will lose the flavor of the liquid itself if it is overheated, and the gelatin will be lumpy if it is not warmed enough.