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ケーキ（ブルーベリーチーズケーキ）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

クリームチーズ : 200g
(A) Granulated sugar : 60g
(A) Egg : 1個(正味55g)
(A) Whipped cream : 150g
(A) Lemon juice : 10g
コーンスターチ : 15g
冷凍ブルーベリー : 60g

Time required

60minutes

Procedure

1) Make the dough 00:07
Add room temperature cream cheese to a bowl and whisk until smooth.
Add (A) in the order listed above, mixing well after each addition.
Sift the cornstarch into the mixture and mix well.
2) 焼く 01:28
クッキングシートを敷いた型に流し入れる。
上に解凍した冷凍ブルーベリーと溶け出た果汁を乗せ、箸で表面をなぞり模様を描く。
170度に予熱したオーブンで36分焼く。
3) 冷やす 02:08
Leave in the mold and place on a cake cooler to cool.
Once completely cooled, place in the refrigerator for 3 hours or overnight.

Point

・Materials for one 15cm square mold are introduced.
・Allow the cream cheese to come to room temperature.
・If the cream cheese is cold, heat it in a 600W microwave for 30 seconds to soften it.
Thaw frozen blueberries beforehand.
-Preheat the oven to 170 degrees.
・Large eggs are used.
・We use fresh cream with a fat content of 35%.
・Cornstarch can be substituted with plain flour.
・Time required to cool in the refrigerator is not included in the total time.