チーズケーキ（桃のレアチーズケーキ）｜Pâtissier Yuki Uchida【パティシエゆうきのお菓子教室】さんのレシピ書き起こし
Pâtissier Yuki Uchida【パティシエゆうきのお菓子教室】 Time required : 60minutes
Basque cheese cake ｜ syun cooking's recipe transcription
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Ingredients
- Cream cheese : 200g
- egg : 2 pieces
- Granulated sugar : 60g
- Fresh cream : 150g
- Cake flour : 1 tablespoon
Time required
60minutes
Procedure
-
1)
Mix cream cheese and granulated sugar
00:52
Knead the cream cheese softly with a spatula so that it is smooth.
Melt the eggs, add granulated sugar and mix well. -
2)
Make cheese dough
02:14
Add the beaten egg in 2 portions and mix well.
Add the cake flour and mix well, then add the cream and mix. -
3)
Put in a mold and bake in the oven
04:20
Wrinkle the parchment paper and lay it in a cake mold.
Pour the cheese dough into the mold.
Bake in an oven preheated to 200 ° C for 35-40 minutes until the surface is slightly charred. -
4)
Refrigerate
05:26
When it is baked, remove the rough heat from the mold and cool it in the refrigerator.
When it cools, remove it from the mold and cut it to the size you like.
Point
・ Anyone can easily make it because it is just mixed and baked.
・ If cream cheese is returned to room temperature, the work will be more efficient.
・ Since the cake flour is lumpy, it is recommended to add it after sifting.
・ By putting the eggs separately, it will be easier to mix them in the whole without separating them. Mix well each time.
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