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Cheesecake (Chevre Cheesecake) | Recipe transcription from Hotel de Mikuni

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Hotel de Mikuni

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Ingredients

Pastry Sheet : 2 sheets
シェーブルチーズ : 100g
Beet sugar (for dough) : 30g
卵黄 : 2個
レモン汁 : 小さじ1/4
薄力粉 : 20g
卵白 : 2個
塩 : ひとつまみ
Beet sugar (for meringue) : 40g

Time required

60minutes

Procedure

1) Prepare the pastry 01:58
Sprinkle flour (not included in the recipe) onto a baking sheet cut into a 23cm square.
Coat the pie crust with water (not included in the recipe) and place the remaining pie crust on top.
Sprinkle flour (not included in the recipe) and use a rolling pin to roll out the dough to the size of the baking tray.
Sprinkle flour (not included in the recipe) into the mold, place the pastry sheet in and press the corners into place.
Remove any excess pastry dough with a knife.
Chill in the refrigerator.
2) Making the Appareil 05:20
Add the goat cheese, beet sugar (for the batter), egg yolks, and lemon juice to a bowl and mix with a rubber spatula.
Add the flour and mix.
3) Making the Meringue 06:39
Place egg whites in a bowl and beat with a whisk.
Add salt and mix.
Add the beet sugar (for meringue) in several batches, mixing each time.
Mix until peaks form.
4) 混ぜる 08:31
半量のメレンゲをアパレイユに入れてゴムベラで混ぜる。
残りのメレンゲを入れて切るように底から持ち上げて混ぜる。
5) 焼く 09:35
型に4を入れる。
型を数回落とす。
240度に予熱したオーブンで20分焼く。
温度を200度に下げて15分焼く。
粗熱をとる。
6) 仕上げる 11:23
型から取り出して完成。

Point

・Serves 4.
-Preheat the oven to 240 degrees.
- Blend the goat cheese in a food processor.
If you don't have goat cheese you can use cream cheese instead.
・Child the egg whites, salt, and beet sugar in the refrigerator.
- Use a round mold with a diameter of 16 cm.
・Use frozen pie dough.
-Sift the cake flour.
- Keep the whisk and bowl used to make meringue in the refrigerator.