パイ（レモンパイ）｜ はるあんさんのレシピ書き起こし
Haruan Time required : 60minutes
Crumble cheesecake ｜ syun cooking's recipe transcription
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Ingredients
- Cream cheese : 200g
- Fresh cream : 200ml
- Granulated sugar : 80g
- egg : 2 pieces
- lemon juice : 1 tablespoon
- Cake flour : 30g
- Vanilla extract : Appropriate amount
- Unsalted butter : 30g
- (A) Cake flour : 30g
- (A) Almond poodle : 30g
- (A) Granulated sugar : 30g
Time required
80minutes
Procedure
-
1)
Make a crumble
00:40
Put (A) in a bowl and mix well.
Add unsalted butter and mix well until lumpy.
Keep it in the refrigerator. -
2)
Make cheese dough
02:54
Add granulated sugar to the cream cheese and mix well until smooth.
Add the beaten egg in 2 portions and mix well.
Add fresh cream and mix well.
Sift the cake flour and mix.
Add lemon juice and mix. -
3)
Put in a mold and sprinkle with crumble
06:24
Wrap it in aluminum foil and pour the cheese dough into the mold with the parchment paper.
Sprinkle the chilled crumble evenly throughout. -
4)
Bake in the oven
06:49
Bake in a water bath preheated to 170 ° C for 60 minutes.
After baking, remove the heat and cool in the refrigerator overnight.
When it cools, remove it from the mold and cut it to the size you like.
Point
・ If cream cheese is returned to room temperature in advance, work efficiency will improve.
・ By putting the eggs separately, it will be easier to mix them in the whole without separating them. Mix well each time.
・ Because the cake flour is lumpy, be sure to sift it before adding it.
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