オイル漬け（にんにくのオイル漬け）｜料理教室のBonちゃんさんのレシピ書き起こし
Cooking class Bon-chan Time required : 20minutes
Cookie vanilla cheesecake | Nino's Home's recipe transcription
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Ingredients
- Oreo : 14 pieces
- Drawn butter : 40g
- Gelatin powder : 4g
- water : 20ml
- Cream cheese : 200g
- Granulated sugar : 25g
- Fresh cream : 200g
- Crushed oreo : 20g
Time required
30minutes
Procedure
-
1)
Preparation
00:08
Divide the oleo into cream and cookies, crush the cookie part, add melted butter, spread on the bottom of the mold, and cool in the refrigerator for 20 minutes to harden.
Sprinkle the gelatin with water and leave it for 15 minutes. -
2)
Make the dough
02:02
After smoothing the cream cheese, add granulated sugar and the cream part of Oreo, mix well, and add the melted gelatin.
-
3)
Add fresh cream
03:45
In a separate bowl, whisk the cream to the extent that it creates ribbon-shaped streaks, then add to the dough in 2.
-
4)
Pour into a mold to cool and harden
05:01
Pour half of the dough into a mold and put the rest of the dough across the oleo.
Cover the surface with crushed Oreo and chill in the refrigerator for 3 hours to harden. -
5)
Finish
06:31
Remove the mold and sprinkle with powdered sugar if you like.
Point
Cookies are crushed in a storage bag. It is convenient because you can blend the butter as it is.
When mixing gelatin in the dough, soak the whole bowl in hot water to dissolve the gelatin in a liquid state before adding it.
The cream is whipped manually. Be careful when using an electric whisk as it will give a hard finish.
To make it easier to remove the mold, apply a cloth warmed with warm water to the mold for 20 to 30 seconds to loosen it.
Refrigeration time is not included in the required time.
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