冷や汁（夏野菜とツナ缶の冷や汁）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 15minutes
#dessert
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ケーキ（バスクチーズケーキ）｜MoLaLa Cookさんのレシピ書き起こし
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- 195本
Ingredients
- クリームチーズ : 300g
- 砂糖 : 90g
- 卵 : 2 pieces
- 卵黄 : 1 piece
- 生クリーム : 165g
- コーンスターチ : 10g
Time required
40minutes
Procedure
-
1)
Make the dough
00:08
Add room temperature cream cheese to a bowl and whisk until smooth.
Add sugar and mix well.
Add room temperature eggs one at a time, mixing well after each addition.
Add the egg yolks and then the cream, mixing well each time until evenly combined.
Sift in the cornstarch and mix until evenly combined. -
2)
焼く
01:57
Roll the parchment paper into a ball with your hands, then unfold it and place it into the cake mold, then cut off the excess parchment paper.
Strain the batter through a fine mesh sieve into a cake tin.
Gently lift and drop several times to remove any air bubbles, then poke with a toothpick to remove any.
Bake in an oven at 230 degrees for 22 minutes. -
3)
冷やす
02:43
表面が濃い琥珀色になるまで焼いたら取り出し、粗熱を取る。
冷蔵庫で4時間冷やして完成。
Point
-Use a 6-inch cake pan.
- Allow the cream cheese and eggs to come to room temperature.
・If using cold cream cheese, heat in the microwave for 30 seconds before using. ・When it's done baking, it's fine if the dough just wobbles.
- Baking times vary depending on the oven model, so you may want to increase or decrease the time accordingly.
・Time required to cool in the refrigerator is not included in the total time.
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