蒸しパン（黒糖蒸しパン）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 30minutes
Chocolate cheesecake ｜ Takemin kitchen takemin's recipe transcription
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Ingredients
- milk : 1L
- lemon juice : 100ml
- chocolate : 200g
- Fresh cream : 200ml
- egg : 1 piece
- Granulated sugar : 20g
- butter : 20g
Time required
60minutes
Procedure
-
1)
Make ricotta cheese
00:34
Put all 1L of milk in a heat-resistant bowl and heat in a 600w microwave for 6 minutes. Add lemon juice and mix well. Refrigerate for 20 minutes.
-
2)
Make chocolate dough
01:12
Put the cream in a heat-resistant container and heat it in a 600w microwave oven for 2 minutes. Break the chocolate into a bowl and mix with the cream. Add granulated sugar, eggs and melted butter and mix with a rubber spatula.
-
3)
Mix 1) and 2)
02:11
Place the kitchen paper on the bowl and drain 1) well. Use 200g of the finished ricotta cheese.
2) Mix the chocolate dough and ricotta cheese. -
4)
Bake in hot water
03:04
Pour the dough into a mold with a parchment paper. Fill the oven dish with water and place the mold on the tray. (Make sure that water does not enter the mold)
Bake in a water bath preheated to 160 degrees for 25 minutes. When the heat is removed, cool it in the refrigerator for 5 hours or more to complete.
Point
・ Chocolate cheesecake recipe with handmade ricotta cheese.
・ Use 200g of ricotta cheese made from 1L of milk.
・ The mold used this time is a 12 cm cake mold. It is advisable to place a tray or cover the bottom with aluminum foil to prevent water from entering when roasting in hot water.
・ After baking, remove the rough heat and cool in the refrigerator for 5 hours or more.
(The time required does not include the time to cool in the refrigerator)
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