チーズケーキ（豆乳カラメルソースのレアチーズケーキ）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 25minutes
Italian pudding | Kuma no Margin Shokudo-san's recipe transcription
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Ingredients
- Cream cheese : 200g
- sugar : 70g
- egg : Three
- milk : 200ml
- Sugar (for caramel) : 50g
- Water (for caramel) : 2 tablespoons
- Water (for adding caramel in the middle) : 1 tablespoon
Time required
70minutes
Procedure
-
1)
Make caramel
00:30
Add sugar and 2 tablespoons of water to the pan and heat on medium heat. When the color turns brown, add 1 tablespoon of water and mix. When it becomes glossy, put it in a mold.
-
2)
Mix the ingredients in a blender
02:00
Heat the milk in the microwave at 500W for 1 minute. Put cream cheese, sugar and eggs in a blender and mix. When the whole is mixed, add warm milk and mix further. Leave it for 10 minutes.
-
3)
bake in an oven
04:16
Pour into a mold while straining with a tea strainer. Lightly cover with aluminum foil. Fill the oven plate with water. Bake in an oven at 160 ° C for 50 minutes.
-
4)
cool
05:37
After cooling to room temperature, put it in the refrigerator for a day.
-
5)
Remove from mold
05:54
Make a gap between the molds, put 2 cm of boiling water in the oven dish, and soak for 30 seconds. Lightly tap and serve on a plate to complete.
Point
The mold uses 18 cm.
Bring cream cheese and eggs to room temperature.
After mixing, leave it for 20 to 30 minutes to settle the dough.
If you want to reduce the amount of cream cheese, mix it manually with a hand mixer to avoid frothing.
If the mass is weak, use the residual heat of the oven and leave it for about 15 minutes.
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