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チーズケーキ（キャラメルバスクチーズケーキ）｜まんまるkitchenさんのレシピ書き起こし

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Ingredients

クリームチーズ : 200g
生クリーム : 150cc
キャラメル : 88g
卵(Mサイズ) : 2個

Time required

60minutes

Procedure

1) キャラメル液を作る 00:35
キャラメルを開封し、耐熱ボウルに移す。
生クリームを投入し、600wの電子レンジで2分加熱する。
電子レンジから出したら、泡だて器でキャラメルが溶け液体になるまで混ぜる。
2) 生地を作る 01:39
Add cream cheese to another bowl and mix until smooth.
Crack the eggs into the mixture and mix.
Add 1 and mix thoroughly until smooth.
3) オーブンで焼く 03:32
Place a baking sheet in the mold and pour in the batter.
Place the mold containing the batter on a baking tray and bake in a preheated oven at 240°C for 23 minutes.
4) 仕上げる 04:45
3の粗熱が取れたら、冷蔵庫で半日冷やす。
チーズケーキの型とクッキングシートを外したら、完成。

Point

・This recipe makes enough for one 12cm round mold.
- The caramel used is milk-flavored caramel.
If the caramel isn't completely melted, heat for an additional 10 seconds at a time.
- You can use cow's milk, soy milk, or almond milk for the fresh cream, but animal-based fresh cream is recommended.
- Allow cream cheese and eggs to come to room temperature before cooking.
- It is a good idea to leave the cream cheese at room temperature for a few hours before cooking to soften it.
・If you forgot to bring the cream cheese to room temperature, heat it in a 600W microwave for about 30 seconds.
- Cut the cooking sheet into large pieces to set into the mold.
- Cooling time is not included in ownership time.