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Japanese-style Basque cheesecake｜Recipe written by HiroMaru Cook TV

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HiroMaru CooK TV

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Ingredients

Choice biscuits : 6 sheets (53g)
Melted unsalted butter : 20g
Cream cheese : 200g
Granulated sugar : 60g
egg : 2 pieces
Fresh cream : 180ml
Cornstarch : 12g
tsubu an : 150g

Time required

35minutes

Procedure

1) Crush the biscuits, mix with butter and spread in a mold 00:06
Crush the choice biscuits into small pieces, mix with drawn butter, spread in a mold, compact with a cup, etc. and cool in the refrigerator for about 30 minutes.
2) Warm and mix the cream cheese 00:49
Put the cream cheese in a bowl, heat it in a microwave oven at 600w for 30-40 seconds, and mix it with a whisk until it becomes creamy.
3) Mix granulated sugar, beaten egg and cream 01:29
Add granulated sugar and beaten egg in 3 portions, and mix well each time while adding fresh cream that has been returned to room temperature.
4) Sift cornstarch 02:11
Sift the cornstarch and mix well to avoid lumps.
5) Spread the bean paste on the mold and put the dough in it. 02:30
Squeeze the bean paste on the cake-shaped biscuit and slowly pour the dough over it with a ladle.
6) bake in an oven 03:35
Bake in an oven preheated to 250 ° C for 23-25 minutes.
7) Refrigerate 03:43
When the heat is removed, cool it in the refrigerator for at least 6 hours.

Point

・ When cutting a cake, warm the knife (knife) to about 40 ° C with hot water and cut it cleanly. Once cut, be sure to wipe the knife (knife) clean with paper before cutting.
-The mold used in the video is a 12 cm bottomed mold.
・ If the cornstarch becomes lumpy, rub it with a strainer.
・ When it is baked, it is better that the dough shakes when shaken. Be careful not to overcook it as it will not be thick.