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チーズケーキ（桃のレアチーズケーキ）｜Pâtissier Yuki Uchida【パティシエゆうきのお菓子教室】さんのレシピ書き起こし

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Pâtissier Yuki Uchida【パティシエゆうきのお菓子教室】

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Ingredients

Cream cheese : 200g
(A) Unsweetened yogurt : 100g
(A) Granulated sugar : 80g
Gelatin (for the cheesecake dough) : 5g
生クリーム : 100g
水 : 200g
(B) Granulated sugar : 10g
(B) Gelatin : 7g
(C) Kirsch : 10g
(C) Lemon juice : 10g
スポンジ生地 : 1枚
桃 : 2玉
粉砂糖 : 大さじ1
Lemon juice (for peaches) : 大さじ1

Time required

60minutes

Procedure

1) Make the Rare Cheese Dough 00:03
Place cream cheese in a bowl and crumble with a rubber spatula.
Add (A) and mix with a whisk.
Heat the cream to 60°C, add the gelatin (for the cheesecake dough), mix with a whisk until dissolved, and place in a bowl.
Mix with a whisk and strain.
2) Chill the cheesecake dough 02:24
Place the sponge cake in the mold.
Pour in 1 and chill in the freezer.
3) Prepare the Peaches 03:01
Remove the seeds from the peaches, cut them into wedges and peel them.
Thinly slice the peaches and mix with the powdered sugar and lemon juice (for the peaches).
4) ゼリーを作る 04:51
鍋に水を入れて沸かす。
沸いたら火を止めて(B)を入れて混ぜて溶かす。
(C)を入れて混ぜて濾す。
氷(分量外)にあてて冷やす。
5) 組み立てる 06:08
2に桃を花のように並べる。
4を流し入れる。
冷蔵庫で冷やし固める。
6) 仕上げる 06:59
型から外して完成。

Point

・A 5cm high ring mold is used.
・Use gelatin that does not require softening.
・The sponge dough used is 1cm high.
・Soften the cream cheese by bringing it to room temperature or heating it in the microwave.
Cooling time is not included in the required time.