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チーズケーキ（キャラメルバスク風チーズケーキ）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Yu Sweets Researcher

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Ingredients

caramel : Approx. 60g
Fresh cream (for caramel) : 100g
Fresh cream (for the batter) : 100g
クリームチーズ : 200g
砂糖 : 30g
卵 : 2個
薄力粉 : 10g

Time required

65minutes

Procedure

1) Prepare the mold 01:35
Roll out the baking sheet and unfold it.
Roll it into a ball again and wet it with water (not included in the recipe).
Roll it again and place it in the mold.
2) Make the dough 02:13
Place the caramel in a heat-resistant bowl.
Add half the cream (for the caramel).
Cover with plastic wrap and microwave for 1 minute at 500W.
Press with a rubber spatula to melt.
Heat again in a 500W microwave for 1 minute.
Press with a rubber spatula to mix.
Add the remaining cream (for the caramel).
Add the cream cheese to a separate bowl and microwave for 20-30 seconds.
Beat the cream cheese with a whisk and add the sugar.
Add the eggs one at a time, mixing after each.
Add the melted caramel and mix.
Add the fresh cream (for the batter) and mix.
Sift in the flour.
3) bake 05:47
Strain 2 into 1 and pour it into the pot.
Place in a toaster and bake for about 15 minutes at the highest temperature or at 1200-1500 watts.
Cover with aluminum foil and bake at 200 degrees or 1000-750 watts for 20-25 minutes.
Let rest for 10 minutes.
4) 仕上げる 08:15
型から取り出して完成。

Point

・Recipe for caramel Basque-style cheesecake made in a toaster.
・Use medium-sized eggs.
- Allow the cream cheese to come to room temperature, or if it has just been taken out of the refrigerator, heat it in the microwave for 20 to 30 seconds.
・If the cream cheese remains hard when heated in the microwave, heat it for an additional 10 seconds.
・Bake without lining the mold with a baking sheet.