ポン酢浸し（揚げなす風のポン酢浸し）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 12minutes
チーズケーキ（ヨーグルトチーズケーキ）｜ホッとケーキさん。さんのレシピ書き起こし
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Ingredients
- Cream cheese : 1 box (200-230g)
- 砂糖 : 60g
- 卵 : 1個
- ヨーグルト : 100g
- 生クリーム : 200ml
- ホットケーキミックス : 40g
- レモン汁 : 大さじ1
Time required
55minutes
Procedure
-
1)
Do the preparations
00:35
Place the cream cheese in a large heat-resistant bowl and microwave at 200W for 40 to 50 seconds.
Mix the cream cheese with a rubber spatula. -
2)
Make the dough
01:15
Add sugar to step 1 and mix with a rubber spatula.
Crack the eggs into the mixture and mix with a whisk.
Add the mixed yogurt and mix.
Add the cream in two additions, mixing each time.
Add lemon juice and mix.
Add the hot cake mix and mix. -
3)
bake
03:50
Line the mold with parchment paper.
Strain the batter through a colander and add it to the pot.
Place in the centre of a baking tray and bake in a preheated oven at 180°C for 45-50 minutes. -
4)
冷やす
05:38
型ごと涼しい場所で冷ます。
冷めたら冷蔵庫で2時間〜半日冷やす。 -
5)
仕上げる
05:49
Peel 4 off from the mold and baking sheet.
Cut to your desired size and done.
Point
・A round shape with a diameter of 15 cm is used.
-Sweetened yogurt is used.
-Preheat the oven to 180 degrees.
- It is best to use fresh cream with a milk fat content of 30-35%.
- If your oven has a low heat, bake at 200°C for about 15-20 minutes, then reduce the temperature to 160°C and bake for 25-35 minutes.
- Warming the knife in hot water will allow it to cut cleanly.
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