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チーズケーキ（チョコレートチーズケーキ）｜MoLaLa Cookさんのレシピ書き起こし

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MoLaLa Cook

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Ingredients

Cream cheese : 180g
牛乳 : 100g
無塩バター : 30g
チョコレート : 80g
卵黄 : 3個
(A) Soft flour : 10g
(A) Cocoa powder : 10g
(A) Cornstarch : 20g
卵白 : 3個
レモン汁 : 2g
塩 : 適量
砂糖 : 70g
チョコレートチップ : 適量

Time required

120minutes

Procedure

1) Make the dough 00:08
Separate egg yolks and whites into bowls.
Place cream cheese in another bowl and heat in a water bath.
Beat cream cheese with a whisk until soft.
Add the milk in several portions.
Add unsalted butter and mix.
Turn off the heat and add the chocolate, stirring to melt.
Remove from the water bath and add the egg yolks and mix.
Sift in (A), mix and strain.
Add lemon juice and salt to egg whites and mix with a hand mixer.
Add sugar to egg whites in 3 batches, mixing each time to make meringue.
Add a small amount of meringue to the chocolate mixture and stir with a rubber spatula, then pour back into the chocolate mixture.
2) bake 03:22
Line the mold with parchment paper.
Pour in 1.
Mix with chopsticks.
Sprinkle with chocolate chips.
Place on a baking tray filled with boiling water (not included in the recipe).
Bake in an oven with top heat at 180°C and bottom heat at 110°C for 30 minutes.
Then bake in an oven with top heat at 150°C and bottom heat at 110°C for 70 minutes.
3) Finishing touches 04:27
Remove from the oven and leave to cool for 10 minutes.
Remove from the mold and it's done.

Point

・Put the egg whites in the refrigerator to keep them chilled.
- Use chocolate with 60% cocoa content.
Mix the meringue until it forms stiff peaks that hang down.
・A 16cm x 8cm round shape is used.
・Lay the cooking sheet so that it is higher than the height of the mold.
- If you are using an oven that does not have top and bottom heat, bake at 150 degrees for 30 minutes, then bake at 110 degrees for 70 minutes.