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Sake lees cheesecake ｜ HIRO @ sea's recipe transcription

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HIRO @ sea

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Ingredients

Sake lees : 80g
milk : 80cc
Cream cheese : 140g
Yogurt : 200g
sugar : 100g
Cake flour : 50g
salt : A pinch
Vanilla oil : Appropriate amount
lemon juice : 1 tablespoon
Raisins : a little
Butter (for applying to molds) : a little
Cake flour (for applying to molds) : a little

Time required

70minutes

Procedure

1) Get ready 00:22
Spread a small amount of butter on the mold and sprinkle the flour on the bottom. (If the mold is easy to stick to, lay a cooking sheet)
Preheat the oven to 160 degrees.
2) Make the dough 01:01
Put sake lees and milk in a mixer and mix. When it's fine, add all the ingredients except the cake flour and lemon juice and mix. Add lemon juice and cake flour and mix until it is no longer powdery.
3) Bake the dough 02:44
Arrange the raisins on the bottom of the mold. Pour the dough from above and drop it on the desk several times to remove the air inside.
Bake in a 160 degree oven for 50 minutes. Let it sit in the fridge overnight and you're done.

Point

・ Cheesecake made from sake lees that contains a component called "resistant protein," which is said to be good for health, beauty, and diet.
・ Cream cheese is a healthy cheesecake that is modest and does not use fresh cream.
・ Recommended for those who want to eat sake lees but don't like the taste.
・ If you use a mold that easily sticks to the dough, lay a cooking sheet.
・ Raisins were laid on the bottom to accentuate the taste. Enjoy the arrangement, such as adding nuts.
(The time required does not include the time to put it in the refrigerator overnight)