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Rare Cheesecake | Bakuba Cook's Recipe Transcription

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Bakuba Cook

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Ingredients

Yogurt : 1 pack (400g)
Cream cheese : 100g
Lacanto : 50-60g
gelatin : 10g
hot water : 2 tablespoons

Time required

20minutes

Procedure

1) Make the dough 00:16
Put cream cheese in a bowl and mix until smooth.
Add lacanto and yogurt (small amount) and mix.
2) Soothing gelatin 01:41
Put gelatin and hot water in a container, dissolve and mix.
3) Mix gelatin and a small amount of yogurt 02:10
Mix the yogurt in the pack and smooth it.
Add 1 to 2 tablespoons of yogurt to 2 and mix to blend.
4) Finish 02:50
Add 3 to 1 and mix, add to the yogurt in the pack and mix.
Lightly drop the pack on the table several times to remove the air from the dough.
Cover with plastic wrap and chill in the refrigerator for 4-6 hours to harden.

Point

・ Cream cheese should be returned to room temperature before use. If it's cold, lightly heat it in the microwave.
・ Mix the dough well until there are no lumps, and the finish will be nice to the touch.
・ When using water to soak gelatin, warm it in the microwave for about 10 seconds to dissolve it.
・ Since the finish differs depending on the amount of gelatin, adjust it to your liking. The more it is, the more solid the finish will be.
・ The amount of lacant can be increased or decreased as you like.
・ Mix soft gelatin and a small amount of yogurt and let it blend in, then add it to the dough to prevent it from becoming lumpy.
・ The time required to cool and harden in the refrigerator is not included in the required time.