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ケーキ(ヨーグルトレアチーズケーキ)|まんまるkitchenさんのレシピ書き起こし

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Ingredients

  • 無糖ヨーグルト : 180g
  • マシュマロ : 100g
  • クリームチーズ : 200g
  • ビスケット : 70g

Time required

20minutes

Procedure

  1. 1) Crush the biscuits 01:00

    Place the biscuits in a bowl and crush them with the bottom of a glass until they form a powder.

  2. 2) マシュマロを洗う 01:35

    別のボウルに水(分量外)を張り、マシュマロを入れて表面を洗う。
    ザルにあけて、水気を切る。

  3. 3) マシュマロを溶かす 01:55

    耐熱ボウルに無糖ヨーグルトと2を入れ、よく混ぜる。
    600wの電子レンジで2分加熱する。
    なめらかになるまで、泡だて器でよく混ぜ溶かす。

  4. 4) ボトム生地を作る 02:30

    1に3を大さじ2加えて混ぜ合わせる。
    クッキングシートを敷いた型に入れ、コップの底で押さえつける。
    冷蔵庫で10分冷やす。

  5. 5) 生地を作る 03:33

    別のボウルにクリームチーズを入れ、500wの電子レンジで30秒加熱する。
    なめらかになるまで、ゴムベラで混ぜる。
    3の1/2を加えてて泡だて器でよく混ぜたら、3のボウルに戻す。
    ダマがなくなるまで、泡だて器でよく混ぜる。
    ザルで濾す。

  6. 6) 冷やす 04:52

    4に5を流し入れ、冷蔵庫で半日以上冷やしたら完成。

Point

・The amount shown is for one 12cm round piece.
- Unsweetened yogurt does not need to be drained, but it should be lightly mixed before measuring.
Instead of biscuits you can use cookies or whatever you like.
- Washing the marshmallows removes excess cornstarch from the surface, giving them a nice texture.
- Straining through a colander will give it a smooth texture.
・Time required to cool in the refrigerator is not included in the total time.

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