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Baked Cheesecake | Hotel de Mikuni's Recipe Transcription

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Hotel de Mikuni

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Ingredients

Cream cheese : 200g
Granulated sugar : 50g
Whole egg : 1 piece
Fresh cream (milk fat content 43%) : 100g
plain yogurt : 50g
Cornstarch : 10g
lemon juice : 5g
Marie biscuits : 12 sheets
Butter (unsalted butter) : 35g

Time required

120minutes

Procedure

1) Prepare the material 00:12
Place the parchment paper on the mold. Keep the cream cheese soft in the microwave. Melt the butter.
2) Make a base for the cake 00:40
Put the biscuits in a storage bag and crush them roughly. Add melted butter and let the whole blend. Place in a mold and chill in the refrigerator to harden.
3) Mix the ingredients 02:08
Put cream cheese in a bowl and mix to make it smooth. Mix the granulated sugar and whole eggs little by little so that they do not separate. Mix the cream and yogurt little by little. Mix the cornstarch so that it doesn't get lumpy, add lemon juice to the finish, and mix it so that it contains air.
4) bake in an oven 06:18
Pour the dough into a cookie-lined mold and bake in an oven at 160 ° C for 50 minutes.
5) Refrigerate 07:29
Let it cool and chill in the refrigerator overnight.

Point

・ A recipe for one 18 cm diameter "baked cheesecake" by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ A luxurious dessert made by letting it sit overnight. (Not included in cooking time.)
・ Crush the biscuits roughly.
・ Mix until a light sound is produced when mixed with a spatula.
・ When mixing, if you mix them all at once, they will separate, so add the ingredients and mix them little by little.
・ It goes well with champagne.