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Baked cheesecake ｜ Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

Cream cheese : 200g
Granulated sugar : 1/2 cup (85g)
Egg (M) : 2 pieces
Fresh cream : 1 cup (200 ml)
Cake flour : 3 tbsp
Biscuits (Morinaga Marie) : 17 sheets (100g)
Drawn butter : 3 tbsp

Time required

110minutes

Procedure

1) Make cookie dough 00:15
Put the biscuits in the bag and crush them into small pieces.
Add melted butter, knead from the top of the bag and mix.
Spread the oven sheet flat while pressing it against the bottom of the set mold.
2) Make cheese dough 01:29
Mix the cream cheese, which has been returned to room temperature, with a hand mixer until it becomes smooth.
Add granulated sugar, mix further, add about 1/3 of the beaten egg, and mix further.
Add the remaining eggs and mix further.
Add fresh cream and mix further.
Add the cake flour while sieving and mix further.
3) Put in a mold and bake 03:07
Pour the cheese dough into the mold 1 and lightly drop it on the workbench to remove air bubbles in the dough.
Bake in an oven preheated to 160 ° C for about 45-50 minutes.
Remove the heat and cool in the refrigerator.

Point

・ A recipe devised by Harumi Kurihara.
・ Anyone can easily do it because it is a simple process of mixing the ingredients in order.
・ Cookies may be crushed by hitting them with a rolling pin from the top of the bag.
・ Preheat the oven to 160 ℃.
・ Be sure to sift the cake flour as it tends to become lumpy.
・ Freshly baked is delicious with a soft texture like souffle, but when cooled, it changes to a moist and rich taste. Cheesecake that you can enjoy twice.
-The temperature setting can be the same even if the mold size is different. However, the baking time is different.