チーズケーキ（スコップレアチーズケーキ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

クリームチーズ : 200g
生クリーム : 200ml
(A) Granulated sugar : 50g
(A) Yogurt (unsweetened) : 50g
レモン汁 : 大さじ1
ビスケット : 70g
無塩バター : 30g
冷凍いちご : 60g
(B) Granulated sugar : 10g
(B) Water : 大さじ2
(B) Lemon juice : 小さじ1

Time required

30minutes

Procedure

1) Make the melted butter 02:29
Place unsalted butter in a bowl.
Heat in a 600W microwave for 30 seconds.
Mix well until dissolved and there are no lumps.
2) Make the bottom dough 02:59
Put the biscuits into a container for making the cheesecake and crush them into small pieces using a cotton swab or similar.
Pour in 1 and mix well with a rubber spatula until well combined.
Spread it evenly and refrigerate to cool.
3) Prepare the cream cheese 04:11
Put the cream cheese in a bowl and microwave at 600W for 30 seconds.
Mix with a rubber spatula until smooth.
Add (A) and mix thoroughly.
Switch to a whisk and mix well again.
4) Make rare cheese cream 05:35
Prepare a bowl of ice water (not included in the recipe).
Place the cream in a bowl and place over a bowl of ice water.
Add lemon juice.
Beat with a hand mixer on high speed.
Once it starts to foam, add about 1/3 of 3 and mix.
Once mixed, add a little bit of 3 and mix again.
Add it back into step 3 and mix until soft.
Place in chilled container #2.
Smooth the surface, cover with plastic wrap and chill in the refrigerator for 2 hours.
5) いちごソースを作る 08:02
Place frozen strawberries in a heat-resistant bowl.
Add (B) and mix gently.
Leave an opening for air to enter and exit, then cover with plastic wrap.
Heat in a 600W microwave for 2 minutes.
Mash the frozen strawberries thoroughly using a masher.
Remove the wrap and microwave at 600W for 2 minutes.
Skim off any scum on the sides of the bowl and mix.
Finish by heating in a microwave at 600W for 1 minute.
Mix well and remove from heat.
6) 盛り付ける 10:09
冷蔵庫から、4を取り出す。
器に盛り付ける。
5を添えて完成。

Point

- The amount of ingredients required is enough for one container measuring approximately 18 x 13 x 5.5 cm.
This recipe does not use gelatin.
You can use any biscuit you like.
・The fresh cream used is made with 35% animal milk fat.
・You can use white granulated sugar.
- You can crush the biscuits to place on the bottom to any size you like.
- In step 3, if any lumps remain in the cream cheese, it is a good idea to strain it.
-Adding lemon juice to cream will make it whip faster.